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Red, White, and Blue Stars

51

Crisp sugared tops give way to tender, buttery cookies sandwiching sweet-tart berry jam. Assembled before baking, the stars' rich dough and fruity filling melt into each other.

  • Yield: Makes about 40 sandwich cookies

Source: Martha Stewart Living, July 2008

Ingredients

  • 5 cups cake flour (not self-rising), plus more for surface
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 12 ounces (3 sticks) unsalted butter, softened
  • 1 1/3 cups granulated sugar
  • 4 large egg yolks
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons heavy cream, plus more for brushing
  • 3/4 cup raspberry jam
  • 3/4 cup blueberry jam
  • 2 tablespoons sanding sugar

Directions

  1. Sift flour, baking powder, and salt into a large bowl. Cream butter and granulated sugar, with a mixer on medium speed, until pale and fluffy. Beat in yolks and vanilla until well combined. Add flour mixture in 3 additions, alternating with cream and beating well after each addition. Shape dough into 4 disks, wrap each in plastic, and refrigerate for at least 3 hours (or up to 3 days).

  2. On floured parchment, roll 1 disk of dough into a 1/8-inch-thick rectangle. Repeat with remaining disks. Stack sheets of dough and parchment, and refrigerate for 1 hour or freeze for 30 minutes.

  3. Spread raspberry jam on 1 sheet of dough, blueberry jam on another. Top each with a plain sheet of dough. Refrigerate for 1 hour or freeze for 30 minutes.

  4. Preheat oven to 350 degrees. Cut out cookies using a 2 1/2-inch star-shaped cutter, and space 1 inch apart on parchment-lined baking sheets. Brush with cream, and sprinkle with sanding sugar. Refrigerate for 30 minutes or freeze for 15 minutes.

  5. Bake, rotating sheets halfway through, until golden, 16 to 20 minutes. Transfer cookies to wire racks, and let cool completely. If desired, bake dough scraps.

Reviews Add a comment

  • kdroste
    4 JUL, 2012
    I just made these for the 4th & they are pretty awesome. I don't think they are as complicated as other commenters suggest, it's really just chilling time & isn't all that long. I will definitely be making these again.
    Reply
  • jcufan5
    24 MAY, 2012
    These cookies turned out great, but were a lot of work as stated in previous comments. Also, I had a lot of scraps from making the stars that couldn't be reused, so I suggest either carefully planning the cutouts or choosing a less wasteful shape such as a square.
    Reply
  • janjeffers
    7 JUL, 2011
    These cookies were a lot of work for a very bland cookie. Disappointing after having spent that much time on them.
    Reply
  • AmateurGourmet
    4 JUL, 2011
    These cookies are marvelous looking and very tasty. They require a lot of patience and time, but the outcome is worth it. Follow the directions explicitly and it will become a favorite with one and all.
    Reply
  • temp_1176504872741_327069636_1
    4 JUL, 2011
    This is the second year I have tried this recipe. I own a B&B and want everything perfect for my guests but this is just too difficult: too many steps, too much waste, too much of a mess...I end up with 1 2/2 dozen delicious cookies but again too much!
    Reply
  • SitkaRose
    3 JUL, 2011
    Easy recipe, the cookie dough rolled out nicely. I rolled the dough out on parchment paper and stacked two of them together on cookie sheets and froze for the 30 minutes suggested. They stuck together and was difficult to get them apart. Next time I'd freeze them individually or put them in the fridge. They were fun to make and pretty tasty :)) HAPPY 4th!!
    Reply
  • joanbaker22
    4 JUL, 2010
    When working with dough that requires refrigeration, after making the dough, I divide it into 3 batches, roll each batch out between waxed paper, and then put them in the fridge to harden. Then when I'm ready to bake I just remove one batch at a time. No broken edges, no rock hard dough to try to roll to 1/8th" thickness.
    Reply
  • Topaz6705
    22 MAY, 2009
    I don't chill them at all and they turn out delicious. To minimize waste, I cut out all of the shapes first (stars) and then spread jam on half of them and cover them with another cookie. This part takes longer, but not chilling them more then makes up for it and I get more cookies.
    Reply
  • Digigirl
    21 DEC, 2008
    Time consuming due to chilling periods, but basically easy to make and very tasty. The only problem I had was that the jam squished out the sides when I cut out the shapes. I made snowflakes and gave these for Xmas. Blueberry jam was a very mild flavor, so next time I would do something stronger like raspberry. Very pretty and a great alternative to the usual boring cut out cookies!
    Reply
  • tuckred
    28 SEP, 2008
    These are delicious, and weren't hard or time-consuming at all! However, it was pretty messy and wasteful (though pretty) to make stars. Doing rectangles with a rotary cutter is a great idea! I will try that for my Christmas cookie baking.
    Reply