Shop Sale at Williams-Sonoma
Makes about 48 cookies
1 1/4 cups unsalted butter, softened
1 cup white sugar
1 teaspoon vanilla
3 cups all-purpose flour
For the glaze:
2 tablespoons light cream
cup icing sugar
1/2 cup thick raspberry jam
Cream butter and
sugar in the bowl of an electric mixer, Beat in egg yolks and vanilla until
In another mixing bowl, combine flour, baking powder and salt;
blend into creamed mixture until well-blended. Gather dough into a ball and
divide into two flat rounds.
Wrap each in plastic and refrigerate at least
an hour or up to one day.
Dough can be frozen for up to two weeks. Preheat
oven to 350 degrees (180 degrees C).
Roll out dough on floured work surface
to a thickness of about 1/4 inch. Using a 3-inch star cookie cutter, cut out
cookies and place on parchment-lined baking sheets. (Gather scraps of dough,
chill and roll again).
Using a small 1-inch star cookie cutter, cut centers
out of half of the cookies.
Bake cookies 13 to 15 minutes or until lightly
golden around the edges. Transfer cookies to rack.
To make glaze, mix
water and sugar in a bowl until smooth and creamy. Dip the warm cookies with
the cut-out center into glaze or use a brush to glaze. Let icing set for one
hour. Melt raspberry jam.
Cool and spread about 1/2 teaspoon on each uncut
Top with glazed cookies to sandwich together. Store cookies in
covered container, separating layers with waxed paper, no more than 1 day at
room temperature or up to 2 weeks in the freezer.