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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Makes about 48 cookies

1 1/4 cups unsalted butter, softened
1 cup white sugar
2 egg yolks
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking powder

For the glaze:

2 tablespoons light cream
2/3 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 fluffy.
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 cookie.
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.

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