Sugar Cookie Stars
Photo: Maura McEvoy
Sandwich your favorite jam in between two star-shaped sugar cookies (made from storebought dough) for an easy, fruity cookie treat.
Yield: Makes about 36 two-inch sandwich cookies
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Amount per serving
- Calcium: 13.04mg
- Calories: 83.42
- Calories from fat: 32%
- Carbohydrate: 13.72g
- Cholesterol: 4.11mg
- Fat: 2.94g
- Fiber: 0.18g
- Iron: 0.27mg
- Protein: 0.62mg
- Saturated fat: 0.75g
- Sodium: 62.31mg
- 1 18-ounce tube sugar cookie dough (such as Pillsbury)
- Flour for the work surface
- 3/4 to 1 cup jam (any flavor)
- Heat oven to 350° F.
Cut the dough crosswise into 2 portions; refrigerate 1 portion.
Roll the other one on a floured surface to 1/8 inch thick. Using a small (preferably 2-inch) star-shaped cookie cutter, cut the dough into cookies. Repeat with the remaining dough.
Bake until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool.
Repeat with the remaining dough, rerolling the scraps. Turn half the cookies upside down and spread with about 1/2 teaspoon of jam each. Sandwich with the remaining cookies.
In Advance: Bake the cookies the day before and store them at room temperature. Sandwich them with the jam on the day of the party.
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