Red, White, And Blue Stars Recipe

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Red, White, and Blue Stars

Jason Koch


Martha Stewart Living, July 2008

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40 sandwich cookies




5 c
cake flour (not self-rising), plus more for surface
2 tsp
baking powder
1 1/2 tsp
12 oz
unsalted butter, softened
1 1/3 c
granulated sugar
4 large
egg yolks
1 Tbsp
pure vanilla extract
2 Tbsp
heavy cream, plus more for brushing
3/4 c
raspberry jam
3/4 c
blueberry jam
2 Tbsp
sanding sugar

Directions Step-By-Step

ift flour, baking powder, and salt into a large bowl. Cream butter and granulated sugar, with a mixer on medium speed, until pale and fluffy. Beat in yolks and vanilla until well combined. Add flour mixture in 3 additions, alternating with cream and beating well after each addition. Shape dough into 4 disks, wrap each in plastic, and refrigerate for at least 3 hours (or up to 3 days).
On floured parchment, roll 1 disk of dough into a 1/8-inch-thick rectangle. Repeat with remaining disks. Stack sheets of dough and parchment, and refrigerate for 1 hour or freeze for 30 minutes.
Spread raspberry jam on 1 sheet of dough, blueberry jam on another. Top each with a plain sheet of dough. Refrigerate for 1 hour or freeze for 30 minutes.
Preheat oven to 350 degrees. Cut out cookies using a 2 1/2-inch star-shaped cutter, and space 1 inch apart on parchment-lined baking sheets. Brush with cream, and sprinkle with sanding sugar. Refrigerate for 30 minutes or freeze for 15 minutes.
Bake, rotating sheets halfway through, until golden, 16 to 20 minutes. Transfer cookies to wire racks, and let cool completely. If desired, bake dough scraps.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American