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.

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!

This was a great recipe, we used raspberry filling instead of strawberry jam. It was the kind that you use in pastries and so forth. It worked out great!!

This is a fantastic recipe -- they looked so beautiful that no one would believe they were homemade! I never made any modifications to the recipe -- the dough was very easy to roll and transfer to the cookie sheets -- I only wrecked ONE cookie!! (I followed another reviewer's advice and did the center cut-outs AFTER the cookies were on the pan.) And it may just be me, but I found the dough handled best after it had warmed up a bit. Thanks for sharing this recipe; it's a keeper!

These are so yummy the next day. they soften up and are not that hard to make if you keep the dough hard enough (keep in freezer while working with small chunks) and roll small chunks onto parchment paper, cut dough and then just bake on the parchment paper. This keeps the stars in perfect shape!

These cookies are fabulous! Some of the tops ended up smaller than their bases, but other than that, a perfect recipe!

These are an OK cookie- they were prettier than they tasted! They really are striking but take a fair amount of effort to make. Next time I'll add some flavouring to the dough. I also found that when the dough wasn't so cold, it was easier to work with.

So Yummy and really beautiful! These were a BIG hit and I will definitely put them in my permanent collection! Time consuming, yes but worth the effort! Instead of colored sugar, I sifted powdered sugar on top, everyone thought they were gourmet!

Not sure what happened, but the dough came out so sticky that I couldn't work with it. I was so disappointed - was really looking forward to making these beautiful cookies. I ended up shaping them into patties, and sprinkling with red and green sugar. The flavor was wonderful though.

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.

All the stores are out of cookie cutters, all I could find was snowflakes, no stars. I attempted to make them anyway, as I had already bought all the ingredients. I guess because the snowflake shapes were more delicate, but they broke apart. I salvaged what I could, and just frosted them.

This was my first endeavor into rolled cookie making, and they turned out quite nicely. I brought them to a holiday cookie exchange, and they were the first ones to be snatched up because they looked so festive. It's a little labor intensive but well worth it!

Beautiful cookies. These are so festive looking, and very tasty, too.

Beautiful looking cookies!! I used green and yellow decorator sugars for a pretty star effect. Also, I used Tastefully Simple's Raspberry & Strawberry Jam - a wonderful combination for this cookie. Looked great and tasted great! I kept them stored in the fridge until serving and they were well recieved. I would make these in various shapes for various holidays (IE: Valentines day...heart cut-outs with the same jam and red sprinkles or possibly bridal or baby showers). To whomever posted this recipe: Thanks a million for providing me a recipe that gives the impression that I can bake cookies like I do it for a living!

These are good u might have to keep them in the oven a little longer but they come out pretty yummy. I just sprinkled some decor sugar because it got a little confusing at the end of the recipe but if u can figure it out im sure it will taste even better!

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.

I found these cookies relatively hard to make & after all that effort I didn't think they tasted so good. I know I am not a good rolled cookie maker, but I had expected a better taste. They looked really nice on my cookie platter though!