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Recipe Summary

prep:
30 mins
chill:
1 hr
cool:
1 min
bake:
6 mins
total:
1 hr 37 mins
Yield:
40 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Basic Sugar Cookie Dough. Divide dough in half and tightly wrap each piece with plastic wrap. Cover and chill for 1 hour or until easy to handle.

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  • On a lightly floured surface, roll half the dough (keep remaining dough in refrigerator) until 1/8 to 1/4 inch thick. Using a 2-1/2- to 3-inch star shaped cookie cutter, cut dough. Using a 1- to 1-1/2-inch star shaped cookie cutter, cut holes in the centers of half of the cookies. Place about 1-1/2 inches apart on ungreased cookie sheets.

  • Bake in a 375 degree F oven for 6 to 7 minutes or until edges are firm and bottoms are lightly brown. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks and let cool. Makes 40 cookies

For filling:
  • In a medium bowl, stir together the 2 cups powdered sugar, 1/3 cup jelly, almond extract and nutmeg until well combined.

  • To assemble, sift additional powdered sugar over tops of cookies with holes in centers. Spread filling on the bottoms of the cookies without holes. Top each of these cookies with the remaining cookies, powdered sugar side up. Fill the hole of each cookie with a small spoonful of additional jelly.

Nutrition Facts

147 calories; fat 6g; cholesterol 20mg; saturated fat 3g; carbohydrates 23g; mono fat 1g; sugars 13g; protein 1g; vitamin a 194.4IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 20.2mcg; vitamin b12 0.1mcg; sodium 81mg; potassium 20mg; calcium 10.1mg; iron 0.5mg.
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