- Servings: 2 1/2 dozen
|1 cup||Unsalted Butter, room temperature|
|⅔ cup||Granulated Sugar|
|1 tsp||Vanilla Extract|
|2½ cups||All Purpose Flour|
|1 tsp||Freshly Grated Lemon Peel|
|½ cup||Red Currant Jelly|
|2 Tbsp||Granulated Sugar|
For cookies, cream together butter and 2/3 cup sugar in large mixing bowl until light and fluffy. Beat in egg and vanilla until well mixed. Add flour, salt, and lemon peel, mixing just until blended. Chill dough for 1 hour.
Heat oven to 350 degrees. Line baking sheets with parchment paper.
Divide dough in half. On lightly floured surface roll dough 1/8-inch thick. With a 3-inch star shaped cutter, cut into dough and place on prepared baking sheets. Using a one-inch mini star-shaped cookie cutter or other small shape, cut out holes in center. Bake for 10 minutes or until golden. Cool on wire racks.
Repeat with other half of dough making stars, but do not cut out a center section.
When cookies are cooled, place jelly and 2 Tablespoons granulated sugar in a small saucepan and heat to boiling. Cook and stir constantly for about 3 minutes or until mixture thickens.
To assemble cookies, place about a half teaspoon of melted jelly in the center of each star without the hole. Top each with star with the hole, so jelly shows through. Makes about 2-1/2 dozen cookies.
Note: If desired, you can dust the cookies with the hole with powdered sugar before placing on the cookie with the jelly.