Indulge your taste buds with the delightful "star shaped jam cookies," a culinary masterpiece that combines the charm of star-shaped cookies with the irresistible allure of fruity jam fillings. These delectable treats are perfect for any occasion, be it a festive holiday gathering, a cozy afternoon tea party, or a simple craving for something sweet and satisfying. With their captivating appearance and tantalizing flavors, these star shaped jam cookies promise to be a hit among cookie enthusiasts of all ages. So, embark on this culinary adventure, gather your ingredients, and prepare to create a batch of these delightful star shaped jam cookies that will leave you and your loved ones spellbound.
Here are our top 11 tried and tested recipes!
STAR-SHAPED JAM COOKIES
Be the star of the potluck. (Or bake sale. Or holiday party.) These cream cheese cut-out cookies with raspberry jam filling can make it happen.
Provided by My Food and Family
Categories Recipes
Time 1h27m
Yield 36 servings
Number Of Ingredients 7
Steps:
- Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. Refrigerate 30 min.
- Heat oven to 350ºF. Place dough on floured surface; roll out to 1/8-inch thickness. Cut into 72 shapes, using 2-inch star-shaped cookie cutter, rerolling scraps as necessary. Use small star-shaped cookie cutter to cut small star-shaped piece out of center of each of 36 cutouts. Discard removed centers.
- Place cutouts, 2 inches apart, on baking sheets.
- Bake 10 to 12 min. or until edges are lightly browned. Cool 3 min. on baking sheets. Remove to wire racks; cool completely.
- Spoon 1/2 tsp. jam onto center of each whole cookie; cover with cut-out cookie. Sprinkle with powdered sugar.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 5 g, Protein 1 g
LINZER STAR SANDWICH COOKIES
Provided by Alex Guarnaschelli
Time 1h10m
Yield 2 1/2 to 3 dozen 1 1/2-inch cookies
Number Of Ingredients 8
Steps:
- For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the granulated sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes.
- In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg.
- Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and it needs to be rolled fairly quickly. Lay three large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make three dough "sandwiches." Press these wax-paper-and-dough-sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place two of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8 inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other two. Let them chill at least 10 minutes.
- Preheat the oven to 350 degrees F.
- Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch stars (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the stars neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
- Make the cookie tops: Cut a star, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between two of the pieces of wax paper and cut additional stars, if desired.
- Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the trays for a few minutes before gently transferring them to a flat surface. P
- Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly. Spoon 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a top star squarely on each. Dust with powdered sugar, if desired.
FILLED STAR COOKIES
Steps:
- BEAT shortening, sugar and vanilla in large bowl with electric mixer until blended. Beat in egg yolks and orange juice. Combine flour and salt. Mix in gradually until dough is soft. Add more flour if needed. Wrap in wax paper or plastic wrap. Refrigerate overnight.
- HEAT oven to 350 degrees F.
- ROLL out half of chilled dough at a time to about 1/4-inch thickness on a floured surface. Cut using a star cutter. Place on ungreased cookie sheets. Cut out centers of half the stars using a small round cutter. Repeat with remaining dough. Keep chilled until ready to use.
- BAKE 10 to 12 minutes. Cool on cookie sheets for 1 minute. Place on cooling racks to cool completely. Spread whole stars with preserves. Place stars with centers cut out on top. Sift with powdered sugar.
RASPBERRY STAR COOKIES
A delicious cookie filled with raspberry jam and topped with an almond flavored glaze.
Provided by Sharyn
Categories Desserts Cookies Sandwich Cookie Recipes
Time 37m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter and sugar until smooth. Beat in the egg. Combine the flour and salt; stir into the creamed mixture. Dough will be stiff. On a lightly floured surface, roll half of the dough out to 1/8 inch thickness. Cut into star shapes using a cookie cutter. Set cookies 1 inch apart onto the prepared cookie sheets. Place a teaspoon of jam onto each cookie and spread out towards the points of the stars. Roll out remaining half of the dough and cut into stars the same size. cut holes in the center of each star, then place them onto the jam stars.
- Bake for 7 to 10 minutes in the preheated oven, until golden around the edges. Remove from cookie sheets to cool on wire racks. In a small bowl, mix together the confectioners' sugar and almond extract to form a glaze. Add water a teaspoon at a time if the mixture is too thick to drizzle. Drizzle glaze over cooled cookies.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 36.3 g, Cholesterol 28.1 mg, Fat 8.1 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 106.3 mg, Sugar 23.8 g
JAM SANDWICH COOKIES
For bakery-quality cookies in a hurry, just add butter and milk to our Everyday Baking Mix.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 18
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a food processor, pulse baking mix and butter until mixture resembles coarse meal. Add milk; pulse until a dough forms.
- Drop dough by heaping tablespoons onto sheets, 4 inches apart. (You will fit about 9 cookies to a sheet; bake in two batches to make a total of 36 cookies.) Bake until cookies begin to turn golden but center is still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.
- Spread flat side of half the cookies with 2 teaspoons jam each; sandwich with remaining cookies.
Nutrition Facts : Calories 251 g, Fat 11 g, Protein 2 g
SHORTBREAD COOKIES WITH JAM OR JELLY CENTERS
Do not be fooled by this little recipe. So few ingredients but believe me! It-is-a one right after another pop it in your mouth oh I cannot stop eating these. Before you know it, you will have to make another batch for the rest of your family. I got this from my best friend Robin who got it form her Taste of Home Cookbook.
Provided by LB in Middle Georgia
Categories Dessert
Time 34m
Yield 24-36 cookies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter and sugar
- Beat in extract
- Gradually blend in flour
- Cover and refrigerate for an hour
- Roll into one-inch balls and place one inch apart on un-greased cookie sheet
- With the end of a wooden spoon make a indention in the ball and fill with jam
- I have used Variety of jams and jellies Raspberry being the best! but Apricot is yummmie too, along with apple, blackberry, blueberry the possibilities are endless.
- Bake at 350 for 14 to 18 minute.
Nutrition Facts : Calories 292.1, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 139.9, Carbohydrate 36.2, Fiber 0.7, Sugar 17.6, Protein 2.4
GRANDMA'S STAR COOKIES
My husband's grandma would only make these butter cutouts with a star cookie cutter. I use various shapes for celebrations throughout the year. -Jenny Brown, West Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 7 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in orange juice concentrate and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 2 hours., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350° until edges are firm, 7-8 minutes. Remove to wire racks to cool., For frosting, combine the confectioners' sugar, butter, orange juice concentrate, vanilla and enough milk to reach spreading consistency. Tint with food coloring if desired. Frost cookies; decorate as desired.
Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
HEART-SHAPED COOKIES
I used a no-fail sugar cookie recipe to make these wonderful heart-shaped cookies filled with strawberry jam. I know you will enjoy this recipe.
Provided by Mari
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well.
- Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies.
- Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet.
- Bake in the preheated oven until golden, 8 to 10 minutes. Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.
Nutrition Facts : Calories 390.4 calories, Carbohydrate 58.7 g, Cholesterol 56.2 mg, Fat 16.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 9.9 g, Sodium 146.1 mg, Sugar 33.6 g
FINNISH STAR COOKIES (JOULUTORTTU)
A rich cream-cheese dough flecked with lemon zest is filled with sweet-tart raspberry preserves in these festive pinwheel cookies known as joulutorttu, which means Christmas tart in Finnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 18
Number Of Ingredients 9
Steps:
- Whisk together flour, baking powder, and 1/2 teaspoon salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and cream cheese on medium speed until well combined, about 1 minute. Add sugar and lemon zest and continue to beat until fluffy, about 2 minutes. Add 1 egg and beat until combined. Beat in flour mixture on low speed until combined. Divide dough in half. Shape each half into a square, wrap in plastic, and refrigerate until firm, 1 to 2 hours.
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
- Remove one-half of dough from the refrigerator. On a lightly floured sheet of parchment, roll out dough into a square about 1/8 inch thick. Cut out squares using a 3 1/2-inch square cutter, then carefully transfer to prepared baking sheets, spaced about 1 1/2 inches apart. If dough becomes too soft, transfer parchment with dough to a baking sheet and refrigerate until firm.
- Place 1 teaspoon preserves in the center of each square. Using a small paring knife, cut 1 1/4-inch slits diagonally from each corner toward the filling. Fold every other tip over to cover filling, forming a pinwheel. Press lightly to seal. If dough becomes soft, refrigerate until firm.
- Lightly beat remaining egg with remaining pinch of salt. Using a pastry brush, lightly brush tops of cookies with egg wash. Bake until edges are golden and cookies are slightly puffed, 15 to 20 minutes. Let cool on sheets 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough.
JAMMY STAR COOKIES
Bake these lovely star-shaped biscuits to give as edible Christmas gifts for family and friends. They're easy to make, so kids can get involved too
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 1h30m
Yield Makes 15-20
Number Of Ingredients 9
Steps:
- Blitz the butter, flour and a pinch of salt in a food processor until the mixture resembles fine breadcrumbs. Add the sugar and blitz again. Add the vanilla and egg yolk and blend until balls of dough have formed. Tip the dough onto a work surface and knead briefly to make a smooth ball. Cut into two equal pieces, pat them into discs, then wrap and chill for at least 30 mins. Line two baking sheets with baking parchment.
- Remove the dough from the fridge 15 mins before you roll it out. Lightly flour your work surface and rolling pin. Unwrap 1 piece of dough and roll it out to the thickness of a 50p coin. Use a 6cm star cutter to stamp out stars (you should get about 15) and transfer to a baking sheet.
- Unwrap and roll out the other piece of dough. Stamp out 15 more stars and transfer to the second baking sheet. Stamp holes from the middle of 15 of the biscuits using the smaller cutter. Cover and chill for 15 mins. Heat the oven to 180C/160C fan/gas 4. Bake for 10-15 mins (the stars with a hole need less time), cool for 5 mins, then transfer to a wire rack to cool completely.
- Meanwhile, make the filling. Whisk the butter, sugar and 50g of the jam with an electric whisk. Transfer to a piping bag with a small round nozzle, or snip off the end to make a ½cm opening. Put the remaining jam in another piping bag and snip off the end to make a slightly smaller hole.
- Pipe blobs of the filling around the edge of each whole biscuit, leaving a space in the centre. Fill the space with jam, then sandwich a biscuit with a hole cut out on top of each one. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 198 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
CRANBERRY AND RASPBERRY STAR COOKIES
Categories Cookies Food Processor Mixer Fruit Dessert Bake Christmas Thanksgiving Kid-Friendly Cranberry Raspberry Winter Clove Christmas Eve Bon Appétit Small Plates
Yield Makes about 36 sandwich cookies
Number Of Ingredients 15
Steps:
- For Cookies:
- Using electric mixer, cream butter, vanilla and lemon in bowl until light. Gradually add sugar and beat until blended. Beat in egg and yolk. Combine flour, cornstarch and cloves. Beat half of dry ingredients into butter mixture. Stir in remaining dry ingredients. Gather dough into ball (dough will be soft). Divide dough into 4 pieces; flatten each into disk. Wrap each in plastic and chill 1 hour.
- Preheat oven to 350°F. Butter heavy large nonstick cookie sheets. Roll 1 dough piece out (keep remainder refrigerated) on floured surface to thickness of 1/8 inch. Cut out star-shaped cookies using floured 3-inch star cutter. Transfer to prepared cookie sheets, spacing 1/2 inch apart. Repeat rolling and cutting with second dough piece. Gather scraps and reroll, chilling dough briefly if soft. Cut out more 3-inch star cookies. Transfer to prepared cookie sheets. Chill cookies 10 minutes. Bake until edges are golden, about 10 minutes. Cool on rack.
- Roll third dough piece out on lightly floured surface to thickness of 1/8 inch. Cut out star-shaped cookies using floured 3-inch star cutter. Cut smaller star out of center of each 3-inch star using 1 3/4- to 2-inch star cutter. Transfer star outlines to prepared cookie sheets using floured metal spatula as aid. Repeat rolling and cutting star outlines with fourth dough piece. Gather scraps and star centers and reroll, chilling dough briefly if soft. Cut out 3-inch stars. Cut smaller stars out of each 3-inch star. Transfer star outlines and centers to prepared cookie sheets. Chill cookies 10 minutes. Bake until edges are golden brown, about 9 minutes. Transfer cookies to rack and cool.
- For Filling:
- Finely chop cranberries with sugar in processor. Transfer mixture to heavy medium saucepan. Mix in preserves. Cook over medium-high heat until mixture is reduced to scant 1 cup, stirring occasionally, about 8 minutes. Pour into bowl and cool.
- Using metal icing spatula, spread 1 teaspoon jam filling in center of each 3-inch cookie, spreading slightly toward points of star. Lightly sift powdered sugar over star outlines. Place star outlines sugar side up over jam-topped cookies. (Can be prepared ahead. Place in single layers in airtight containers. Refrigerate up to 4 days or freeze up to 2 weeks. Let stand 10 minutes at room temperature before serving.)
Tips:
- Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
- Use a sharp knife to cut out the cookies: This will help to create clean, precise shapes.
- Bake the cookies on a parchment paper-lined baking sheet: This will help to prevent them from sticking to the pan.
- Let the cookies cool completely before decorating: This will help to prevent the frosting from melting.
- Be creative with your decorations: You can use sprinkles, colored sugar, or even edible glitter to make your cookies festive.
Conclusion:
Star-shaped jam cookies are a delicious and festive treat that are perfect for any occasion. With a little planning and effort, you can easily make these cookies at home. So next time you're looking for a fun and easy baking project, give star-shaped jam cookies a try!
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