Red, And Blue Stars

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 5 cups cake flour, plus more for work surface (not self-rising)
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 12 ounces unsalted butter, softened
• 1 1/3 cups granulated sugar
• 4 large egg yolks
• 1 tablespoon vanilla
• 2 tablespoons heavy cream, plus more for brushing
• 3/4 cup raspberry jam
• 3/4 cup blueberry jam
• 2 tablespoons sanding sugar

Recipe

• 1 sift flour, baking powder, and salt into a large bowl,
• 2 cream butter and sugar with a mixer on medium speed, until pakle and fluffy.
• 3 beat in egg yolks until well combined.
• 4 add flour mixture in 3 additions, alternating with cream, and beating well after each addition. shape dough into 4 disks, wrap each in plastic, and refrigerate them for at least 3 hours (or up to 3 days).
• 5 on floured parchment, roll 1 disk of dough to 1/8 inch thick rectangle. repeat with remaining disks. stack sheets of dough and parchment, and refrigerate for 1 hours or freeze for 30 minutes.
• 6 spread raspberry jam on 1 sheet, and blueberry jam on another sheet. top each sheet with a plain sheet of dough. refrigerate for 1 hour or freeze for 30 minutes. preheat oven to 350°f
• 7 cut out cookies using a 2 1/2 inch star-shaped cutter, and space 1-inch apart on parchment-lined baking sheets. brush with cream and sprinkle with sanding sugar.refrigerate for 30 minutes, or freeze for 15 minutes.
• 8 bake, rotating sheets halfway through until golden, 16-20 minutes. transfer cookies to wire racks, and let cool completely. if desired bake dough scraps.