Ingredients Jump to Instructions ↓

  1. Filling:

  2. 1 cup fresh cranberries

  3. 1/4 cup sugar

  4. 3/4 cup seedless raspberry preserves

  5. Cookies:

  6. 3/4 cup butter, room temperature

  7. 1 tsp. vanilla extract

  8. 1/4 tsp. finely grated lemon peel

  9. 1 cup sugar

  10. 1 large egg

  11. 1 large egg yolk

  12. 2 1/4 cups all purpose flour

  13. 1/4 cup cornstarch

  14. 1/4 tsp. ground cloves

  15. powdered sugar

Instructions Jump to Ingredients ↑

  1. For the Filling:

  2. Combine the cranberries and sugar in a food processor and pulse until finely chopped. Transfer the mixture to a medium saucepan and add the preserves. Cook over medium high heat until reduced to 1 cup, stirring occasionally. Pour the filling into a bowl and cool completely.

  3. For the Cookies:

  4. Combine the butter, vanilla and lemon peel in a large bowl and beat until light and fluffy. Beat in the sugar, egg and yolk. Stir together the flour, cornstarch and cloves in a medium bowl. Beat 1/2 of the dry ingredients into the butter mixture. Stir in the remaining dry ingredients. Gather the dough into a ball and divide in 1/2. Flatten each 1/2 into a disc and wrap tightly with plastic wrap. Refrigerate the dough 1 hour.

  5. Preheat the oven to 350 degrees. Butter several sheet pans. Roll out 1 dough 1/2 to 1/8 inch thick. Cut out star shapes with a floured 3 inch star shaped cookie cutter. Transfer the cookies to the prepared pans, spacing 1/2 inch apart. Gather up the dough scraps and reroll. Cut out additional cookies. Roll out the remaining dough to 1/8 inch thick. Cut out star cookies with a floured 3 inch star shaped cookie cutter. Cut smaller stars out of the center of each cookie with a floured 1 3/4 to 2 inch star shaped cookie cutter. Arrange the star outlines on the prepared pans, spacing 1/2 inch apart. Gather up and reroll the dough scraps. Cut out additional star outlines. efrigerate the cookies 10 minutes. Bake about 8 to 10 minutes until the edges of the cookies are golden. Transfer the cookies to racks and cool completely.

  6. Assembly:

  7. Spoon 1 tsp. filling onto the center of each 3 inch star cookie. Spread the filling towards the points of the star. Sift powdered sugar over the top of the star outlines. Place 1 star outline cookie on top of the filling on each cookie. Refrigerate the cookies in single layers in airtight containers. Let the cookies stand 10 minutes at room temperature before serving.


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