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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 78 |
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Star-shaped sandwich cookies look simply stunning when displayed on Christmas cookie trays or packaged as gifts. The crisp shortbread pairs perfectly with the jam filling. Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
1 cup sugar |
1 tablespoon grated lemon peel |
2 eggs |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
3-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/3 cup apricot jam |
1/2 cup confectioners' sugar |
Directions:
1. In a large bowl, cream the butter, shortening, sugar and lemon peel until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
3. To assemble, place 1/4 teaspoon apricot jam in the center of a cookie; top with another cookie, off center. Dust with confectioners' sugar. Repeat. Store in an airtight container. Yield: 6-1/2 dozen.
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