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Almond Raspberry Stars

 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


  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure 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.

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.
Nutritional 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.