Red, White, and Blue Stars
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.
Martha Stewart Living, July 2008
Yield Makes about 40 sandwich cookies
- 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
- 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).
- 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.
- 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.
- 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.
- 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.
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