I’m taking this opportunity to wish my readers and all my blogger buddies around the world a Blessed and peaceful Christmas season. It has been such a pleasure getting to know you all on a more personal level, I’ve enjoyed all your blogs and have learned so much on the art of blogging. Here’s hoping that 2016 will have us sharing more wonderful recipes, travel adventures and gardening projects.
Hi FF friends,
This is my first attempt at blogging on Fiesta Friday – thanks to Selma who very kindly invited me to partake. I’ve just started blogging, so I hope you will forgive any issues that may arise as a first time blogger; I am learning slowly but surely and hope to join in more frequently. I’ve seen so many amazing food blogs on WordPress and am excited at the thought of getting to know you all individually.
Thanks and recognition for this recipe goes to a dear friend Susan D. for actually inviting me over to bake these cookies with her a few years ago. I’ve made these a few times over and tend to make them on special occasions. The stars looks pretty festive and striking especially around Christmas with the red jam peeking and oozing through the cut-outs. They are positively melt-in-your-mouth scrumptious! There aren’t too many ingredients, and it is basically a shortbread recipe, but I warn you, it is labor-intensive.
I used both star and round cut-outs. The house smells just heavenly when these are baking. With the little star and round remnants, I sandwich these together with a little jam for miniature cookies.
…..And here folks is the finished product – it was my first attempt at making these little beauties, so they were a bit well-done. I lower the temperature a tad now, and they turn out just perfect! Can you find the miniature stars in the galaxy? :) And now for the recipe and my first Fiesta Friday entry.
3/4 cup confectioners sugar
1 cup butter, unsalted (2 sticks) brought to room temperature
2 tsp vanilla
1 cup ground blanched almonds
2 1/2 cup sifted all-purpose flour
seedless raspberry jam or any jam of your choice
In a mixer, sift sugar, add to butter gradually and cream. Add vanilla and ground almonds. Knead flour by hand or wooden spatula until mixed (this part is probably the toughest and messiest). Chill dough and roll it to thickness of 1/8″. Cut into shapes (I used a star cut out and a round cut out, using the round as the base and the star as the top). Bake on cookie sheet with parchment paper in a pre-heated oven @ 350 deg for about 15 minutes (check to make sure as oven times vary). Cool on rack. Spread a layer of raspberry seedless jam on bottom and sandwich another cookie on top. Dust with more confectioners sugar. It is particularly striking to make a hole of any kind on top of the cookie to have the jam show through. Mine were stars as I usually bake these around the holidays.