Almond Raspberry Stars
Recipe by Lee Ann Miller, owner of Miller Haus Bed & Breakfast in Amish Country and field editor of “Taste of Home” magazine
Makes 36 servings.
Prep: 35 minutes + chilling.
Bake: 10 minutes/batch + cooling.
3/4 cup butter, softened
1/2 cup confectioners’ sugar
1 teaspoon Spice Islands® pure vanilla extract
1/2 teaspoon almond extract
1-3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons finely chopped almonds
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 egg white, beaten
1/3 cup raspberry jam
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extracts. Stir in flour. Shape into a ball; cover and chill for 15 minutes. On a lightly floured surface, roll dough to 1/4-in. thickness. With floured cookie cutters, cut dough into equal numbers of 2-1/2-in. and 1-1/2-in. stars. Combine the almonds, sugar and cinnamon. Brush small stars with egg white and immediately sprinkle with almond mixture. Leave large stars plain.
Place 1 in. apart on ungreased baking sheets. Bake small stars at 350° for 10 minutes and large stars for 12 minutes or just until the tips begin to brown. Cool on wire racks. To assemble, spread enough jam over large star to cover the center. Top with a small star; press lightly (jam should show around edge of small star). Repeat. Let jam set before storing cookies in an airtight container. Yield: about 3 dozen.