Christmas Jam Star Cookies
These Christmas Cookies look great and taste great. A little bit of work for something that will honestly be gone in minutes! Put the kettle on these are going to be good. Any shapes can be used to create these delicious cookies.
Easy to roll and shape with your star cut outs.
The star shape cut out in the middle is going to make these cookies stand out with the jam/jelly/preserve filling.
You can make them any sizes and just put jam/jelly/preserve on them and they still taste great!
Putting these together was so much fun.
Showing the butter cream filling near the edges. So good but if you don’t want to add it you don’t have to.
The front likes to show off!
Just as much as the back!
These will fly off the plate! So yummy!
- 15 Cookies
- 40 minutes
- 30 minutes
Ingredients
Cookie Shortbread
- 300g (10.5oz) of plain flour
- 200g (7oz) of unsalted butter
- 100g (3.5oz) of icing sugar
- 1 tbs of vanilla extract
- 1 egg yoke
Cookie Filling
- 50g (1.8oz) of unsalted butter
- 150g (5.3oz) of icing sugar
- 100g (3.5oz) of jam/jelly/preserve of your choice
Directions
Cookie Shortbread Pastry - Part 1
- Cut butter into cubes and let sit for a couple minutes.
- Work the butter into the flour mixture, slowly adding more and more softened butter cubes. Best thing to do is with clean hands to squish the flour and butter together with your thumbs and fingers. Keep going till it all looks incorporated.
- Add the sugar and continue mixing.
- Add the vanilla extract and continue mixing.
- Add the egg yolk and continue mixing.
- (I accidentally added the whole egg and it still work out great) (Add more icing sugar if the mix is too wet)
- Knead the dough for a few minutes and make two balls of the dough.
- Wrap the dough balls and put it into the fridge for an hour. (This will last for longer but after maybe two days it’ll be more difficult to roll out)
Cookie Shortbread Pastry - Part 2
- Take the dough out of the fridge and leave the dough out for a minimum of 15 mins.
- Flour your counter and rolling pin. Roll out the dough. You’ll want it to be about 2mm thick.
- Get out your star shaped cookie cutters, but any shaped cookie cutter will work. You can even cut it by eye.
- I cut out the my star shapes and also I cut out ones that have a small star shape in the middle.
Bake
- Bake for 10-15 mins at 160°C (320°F). (Keep an eye on them to get make sure they’re all the same color)
- Let them cool for 5-10 mins and place them on a wire rack to cool more.
Cookie Filling
- With an electric whisk, whisk the butter, sugar and 40-50g of the jam/jelly/preserve together.
- Adding more icing sugar if needed.
- Clip the end of the piping bag and add a small nozzle to it. Put the mixture into the piping bag.
- Get another piping bag and add the remaining jam/jelly/preserve to it. (It’s ok to just wack the jam/jelly/preserve onto the cookie instead of using another pipebag)
- Pipe the filling around the edge of each biscuit (the ones with no hole in the middle). Fill the middle space with jam/jelly/preserve.
- Then press the biscuit with a star hole on top of cookie you have put filling on.
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