Shelly's Recipe

ALMOND RASPBERRY STARS

Category: Cookies

3/4 cup butter, softened (no substitutes)
1/2 cup confectioners sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 3/4 cups plus 2 tbsp flour
2 tbsp finely chopped almonds
1 tbsp sugar
1/2 tsp ground cinnamon
1 egg white, lightly beaten
1/3 cup raspberry jam

In a mixing bowl, cream butter and confectioners sugar until light and fluffy. Add extracts and beat until well mixed. Stir in flour. Shape into a ball; cover and refrigerate for 15 minutes. On a lightly floured board, roll dough to a 1/4 inch thickness. Cut into about 72 stars, half 2 1/2 inches and half 1 1/2 inches.

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 baking 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