Snow Flurries

By GinnyG

Star-shaped sandwich cookies look simply stunning when displayed on Christmas cookie trays or packaged as gifts. The crisp shortbread pairs perfectly with the jam filling.

Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
• 1 tablespoon grated lemon peel
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup apricot jam
• 1/2 cup confectioners' sugar

Details

Preparation time 60mins

Preparation

Step 1

•In a large bowl, cream the butter, shortening, sugar and lemon peel until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
• On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
• To assemble, place 1/4 teaspoon apricot jam in the center of a cookie; top with another cookie, off center. Dust with confectioners' sugar. Repeat. Store in an airtight container. Yield: 6-1/2 dozen.