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Snow Flurries

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. —Mary Ann Ludwig, Edwardsville, Illinois
  • Total Time
    Prep: 1 hour + chilling Bake: 10 min./batch
  • Makes
    6-1/2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 tablespoon grated lemon zest
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup apricot jam
  • 1/2 cup confectioners' sugar

Directions

  • In a large bowl, cream the butter, shortening, sugar and lemon zest 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. Refrigerate for 1 hour or until firm.
  • Preheat oven to 375°. 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 until edges begin to brown, 8-10 minutes. Remove to wire racks to cool.
  • To assemble, place 1/4 teaspoon apricot jam in the center of a cookie; top with another cookie, making sure all star points are visible. Dust with confectioners' sugar. Repeat. Store in an airtight container.
Nutrition Facts
1 each: 60 calories, 3g fat (1g saturated fat), 9mg cholesterol, 28mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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