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Almond Raspberry Stars

The first Christmas that I baked these, I ended up quickly making a second batch! The whole family enjoyed them. —Darlene Weaver, Lebanon, Pennsylvania

36 ServingsPrep: 35 min. + chilling Bake: 10 min./batch + cooling

Ingredients

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon 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

Directions

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.

2 of 2

Almond Raspberry Stars (continued)

Directions (continued)

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.

Nutrition Facts: 2 cookies equals 152 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 80 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein.