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Twin Stars





Yields
Makes about 65 double cookies

Prep and Cook Time: about 3 1/2 hours, plus at least 1 1/2 hours to chill and set. Notes: You can store these cookies (before or after glazing) airtight for up to 2 days.

Twin Stars




James Carrier
 2 1/2 cups all-purpose flour
 1 cup sugar
 1/4 teaspoon salt
 1 cup (1/2 lb.) unsalted butter, at room temperature, cut into 1/2-inch slices
 1 large egg
 1 teaspoon vanilla
 4 teaspoons finely grated lemon peel
 1 teaspoon lemon juice
 3/4 cup strawberry jam
 1 cup plus 2 teaspoons sifted powdered sugar
 2 teaspoons lightly beaten egg white
Step 1
1

In a food processor or bowl, whirl or stir flour, sugar, and salt to blend. Add butter; whirl or cut in with a pastry blender until mixture resembles coarse meal.

Step 2
2

In another bowl, whisk the egg, vanilla, lemon peel, and lemon juice to blend. Add to flour mixture in food processor or bowl; whirl or stir until the dough forms a ball.

Step 3
3

Divide dough into thirds. Roll each portion, between sheets of waxed paper or cooking parchment, into a round 1/8 inch thick. Stack and freeze rounds until firm, about 30 minutes (or chill for about 2 hours).

Step 4
4

Cut out shapes with a floured, 2-inch, 5-point star cutter. Space cookies 1/2 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

Step 5
5

Bake cookies in a 325° oven until pale golden at tips, 8 to 10 minutes. Transfer to racks to cool. Reduce oven temperature to 150°.

Step 6
6

In a 1-quart pan over medium heat, stir jam until melted. Push through a fine strainer, discard residue, and return liquid to pan. Bring to a simmer and cook for 2 minutes to thicken, stirring occasionally. Let cool just until warm to touch, 7 to 8 minutes. Meanwhile, in a bowl, stir 1/2 cup plus 2 teaspoons powdered sugar and 4 teaspoons water until smooth.

Step 7
7

Brush cookies with jam, then place slightly apart on 12- by 15-inch baking sheets. With a clean pastry brush, paint a thin film of powdered sugar glaze over each cookie to completely cover jam (beginning with the cookies coated earliest with jam).

Step 8
8

Bake cookies until glaze is set and dry, 15 to 18 minutes. Transfer to racks to cool.

Step 9
9

In a small bowl, stir remaining 1/2 cup powdered sugar and the egg white until smooth. To assemble cookies, spoon a dot (1/8 teaspoon) of powdered sugar mixture in center of one cookie, then gently press another cookie on top, with star points offset.

Step 10
10

Let cookies stand until icing is set, about 1 hour. Serve, store airtight up to 2 days, or freeze.

Step 11
11

Nutritional analysis is per double cookie.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 71Calories from Fat 37
% Daily Value *
Total Fat 2.9g5%

Saturated Fat 1.8g9%
Cholesterol 11mg4%
Sodium 11mg1%
Total Carbohydrate 11g4%

Dietary Fiber 0.0g0%
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.