Jam-Filled Star Sandwiches
A delicious shortbread cookie sweetened with jam and powered sugar. Roll out the dough and use a 3-inch cookie cutter to make your stars, then use a 1 or 1/2-inch star to remove the centers from half of them. Bake and cool. Spread blueberry and raspberry jam on the whole cookies. Sprinkle powered sugar on the remaining stars and assemble.
- 1 cup (2 sticks) Challenge Butter
- ¾ cup sugar
- 2 ½ cups all-purpose flour
- raspberry jam
- blueberry jam
- powdered sugar
To make the cookie dough, start by creaming the butter. Then gradually add sugar and flour. Beat until light and fluffy.
Divide dough in half, center each portion into its own gallon-sized plastic food storage bag, and roll to ⅛-inch thickness. Chill dough anywhere from 20 minutes to several days.
Preheat oven to 350°F. Cut dough into stars with a 3-inch star shaped cutter. Then use a 1-inch star to remove the centers from half of your stars.
Bake at 350°F for 10 minutes or until edges are slightly browned. Remove from oven and allow cookies to cool.
Spread the whole cookies with blueberry and raspberry jam. Sprinkle powdered sugar on the stars with cutouts and carefully place them on top of the stars that were spread with jam.