red, white, and blue stars

jstone13007 avatar
By Jason Koch
from Westland, MI

Martha Stewart Living, July 2008

serves 40 sandwich cookies
method Bake

Ingredients For red, white, and blue stars

  • 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 lg
    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

How To Make red, white, and blue stars

  • 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.

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