- 3/4 cup butter or margarine
- 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, lightly beaten
- 1/3 cup raspberry jam
- In a mixing bowl, cream the butter and confectioners' sugar until light and fluffy. Add extracts and beat until well mixed. Stir in flour. Shape into a ball; cover and chill for 15 minutes. On a slightly floured board, roll dough to a 1/4-in. thickness. Cut into about 72 stars, half 2-1/2 in. and half 1-1/2 in.
- Combine almonds, sugar and cinnamon. Brush small stars with egg white and immediately sprinkle with cinnamon/sugar mixture. Leave large stars plain. Bake on ungreased cookie sheets at 350° for 10 minutes (small stars) to 12 minutes (large stars) or until the tips just 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. Let jam set before storing. Yield: about 3 dozen.
Reviews forAlmond Raspberry Stars
"There here are a family favorite; This is one of my sister-in-law favorite cookies."
"These cookies are very good. However, the star cutouts I used were very pointy and tended to break off easily. However you can substitute hearts or diamonds or other cookie cutters that come in graduated sizes. Also, I used apricot filling as well as raspberry and we liked both very much. I will definitely add this to my Christmas cookie recipes."
"Can someone please tell me where I can find the 2 different sizes of the 8 point star cookie cutter, so I can make these?"
"I made these last year, and my family loved them. Making them again this year."
"Can these be frozen?"
"Almond Rasbery cookies are verygood and look nice on a Christmas plate. Thankyou!"