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.

Recipe by Sunset November 2003

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Credit: James Carrier

Recipe Summary test

Yield:
Makes about 65 double cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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).

  • 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.

  • 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°.

  • 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.

  • 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).

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

  • 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.

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

  • Nutritional analysis is per double cookie.

Nutrition Facts

71 calories; calories from fat 37%; protein 0.6g; fat 2.9g; saturated fat 1.8g; carbohydrates 11g; sodium 11mg; cholesterol 11mg.
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