Christmas stars

    53 mins

    These festive sandwich biscuits are excellent round Christmas or anytime really. Use any red jam in the centre.

    100 people made this

    Serves: 12 

    • 175g butter, softened
    • 100g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 300g plain flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 6 tablespoons strawberry jam
    • 1/4 cup green decorating sugar (optional)

    Prep:45min  ›  Cook:8min  ›  Ready in:53min 

    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 180 C. Grease several baking trays.
    3. On a floured surface, roll out 1/2 of the dough at a time to a .25cm thickness. Cut dough into star shapes using a large star biscuit cutter. Using a smaller star biscuit cutter, cut a star into the centre of 1/2 of the big stars. Sprinkle coloured sugar on the biscuits with the centre cut out if desired. Put onto prepared baking trays about 2 to 3cm apart, and bake for 6 to 8 minutes.
    4. After biscuits cool completely, spread 1 teaspoon of jam in the centre of each biscuit that does not have a star cut out in the middle. Place a biscuit with a cut-out on top of the layer of jam. Pack biscuits in a covered tin to preserve freshness.

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    Reviews in English (85)


    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!  -  09 Dec 2010  (Review from Allrecipes US | Canada)


    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.  -  11 Dec 2004  (Review from Allrecipes US | Canada)


    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.  -  28 Feb 2003  (Review from Allrecipes US | Canada)