Rating: 2.5 stars
22 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 8

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Credit: Maura McEvoy

Recipe Summary

hands-on:
35 mins
total:
1 hr 15 mins
Yield:
Makes 36 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F.

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  • Cut the dough crosswise into 2 portions; refrigerate 1 portion. Roll the other one on a floured surface to ⅛ inch thick. Using a small (preferably 2-inch) star-shaped cookie cutter, cut the dough into cookies. Repeat with the remaining dough.

  • Bake until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with the remaining dough, rerolling the scraps.

  • Turn half the cookies upside down and spread with about ½ teaspoon of jam each. Sandwich with the remaining cookies.

Nutrition Facts

calcium 13mg; 83 calories; calories from fat 32%; carbohydrates 14g; cholesterol 4mg; fat 3g; protein 1mg; saturated fat 1g; sodium 62mg.
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