Red, White, And Blue Stars Recipe

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Red, White, and Blue Stars

Jason Koch

By
@jstone13007

Martha Stewart Living, July 2008


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Rating:

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Serves:

40 sandwich cookies

Method:

Bake

Ingredients

5 c
cake flour (not self-rising), plus more for surface
2 tsp
baking powder
1 1/2 tsp
salt
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

1
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).
2
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.
3
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.
4
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.
5
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