Christmas Stars Recipe - Allrecipes.com
Christmas Stars Recipe
  • READY IN ABOUT 5 hrs

Christmas Stars

Recipe by  

"A festive sandwich style cookie. Excellent for Christmas or New years' celebrations."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    4 hrs 45 mins

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Gradually add eggs and vanilla. Mix well. Sift together flour, baking powder, and salt. Stir flour mixture into the butter mixture until well blended. Refrigerate dough for three hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease several cookie sheets.
  3. On a floured surface, roll out 1/2 of the dough at a time to 1/8 inch thickness. Cut dough into star shapes using a 3 to 4 inch star cookie cutter. Using a 1 to 2 inch star cookie cutter, cut a star into the center of half of the big stars. Sprinkle colored sugar on the cookies with the center cut out if desired. Put onto prepared cookie sheets about 1 inch apart, and bake for 6 to 8 minutes.
  4. After cookies cool completely, spread 1 teaspoon of preserves in the center of each cookie that does not have a star cut out in the middle. Place a cookie with a cut-out on top of the layer of preserves. Pack cookies in a covered tin to preserve freshness.
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2010

I did not make these cookies but wanted to offer a tip on cut-out cookies. Roll them out on parchment (or a cookie sheet), cut them and REMOVE THE EXCESS dough. That way, your cookies will retain the shape because you're not handling them. Remember to make the cuts with enough room between them to bake properly!

 
Most Helpful Critical Review
Dec 22, 2011

These are too much work... dough is too sticky and even the size cutters, which I had looked absolutely nothing like the image. Very disappointed and was looking forward to these cookies specifically.

 
Dec 11, 2004

I've been making these cookies for a few years now, and everybody demands them from me at Christmas time. Even though I've thought about 'retiring' from this exercise because it means torturous sessions toiling in the kitchen like a sweaty elf, I can't, simply because the results and the awed looks it generates from other folks are just that good! They're so gorgeous that really, they should be known as America's Next Top Cookie. One little thing I've learned is to keep the dough as cold as possible when rolling - even if that means keeping your kitchen window/door open. Another tip: cut the small star (the one that goes in the center of half of the cookies) once you've placed them on the cookie sheet. It's a lot easier to pry the excess centre dough with a small knife that it is trying to transfer the hollowed star shape onto the sheet intact. Finally, I use red and green decorator sugar to give it a more festive look - this year I'm going to try some icing sugar too.

 
Dec 18, 2003

I made these for Christmas, and everyone enjoyed them. I made them again for Valentine's Day, using heart cookie cutters. I used seedless raspberry jam for the filling and everyone really liked them. One suggestion: I tend to make thick cookies, (I like them that way) but this recipe you need to keep them thin because, remember, you will be stacking them. My Christmas batch I made too thick, but the Valentine batch I made thinner and were great. Good recipe.

 
Dec 23, 2005

Very yummy. Didn't have star cutters so I used a glass to make round cuts and mini Christmas cutters for the center cut (mitten, tree, candy cane). They came out looking great (just like ones I've seen sold thru Williams Sonoma). AND they tasted fabulous. Used raspberry preserves.

 
Dec 19, 2008

Easy to make and delicious! I sifted some powdered sugar on top instead of the sprinkles. I also found that if you work in small batches to keep the dough really cold they are easier to work with. If you put the cut outs on a parchment paper lined pan an place the pan in the freezer for a few minutes before baking, the cookies will hold their shape better.

 
Dec 27, 2007

Yes, it is alot of work, but the results are impressive. It took me 2 batches of broken stars to take heed of a previous reviewers suggestion of using parchment paper. After that change, making the cookies was a breeze. A few of my stars were renegades and became slightly mis-shapen. To correct that, I made a pointsetta looking cookie by placing the top cookie slightly askewed from the bottom one and dusted with powdered sugar.

 
Dec 17, 2007

Very good recipe, but I didn't do the sandwich style. I made a dip in the middle before I baked them with a teaspoon and then put the jam in once they were done. I also doubled the recipe and froze some of the dough and still ended up with 88 cookies. So if you need cookies for a big crowd...you will get a lot! :) Great recipe! Will definately use it again!

 

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Nutrition

  • Calories
  • 158 kcal
  • 8%
  • Carbohydrates
  • 23.7 g
  • 8%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 92 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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