Glimmering Cranberry-Filled Stars

Here’s delicious cookie filled with cranberries that’s perfect for a dessert.

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  • prep time 1 hr 15 min
  • total time 2 hr 15 min
  • ingredients 13
  • servings 30
 

Ingredients

Filling

1
cup fresh or frozen cranberries
1/4
cup sugar
1
(10-oz.) jar red currant jelly

Cookies

1
cup sugar
1
cup margarine or butter, softened
3
tablespoons milk
1
teaspoon vanilla
1
egg
3
cups all purpose or unbleached flour
2
tablespoons grated orange peel
1 1/2
teaspoons baking powder
1/2
teaspoon salt
1
tablespoon coarse sugar or granulated sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In food processor bowl with metal blade or blender container, chop cranberries with 1/4 cup sugar. In small saucepan, combine cranberry mixture and jelly. Bring to a boil, stirring occasionally. Reduce heat to low; simmer 5 minutes. Cover; refrigerate.
  • 2 Meanwhile, in large bowl, combine 1 cup sugar, margarine, milk, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, orange peel, baking powder and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
  • 3 Heat oven to 400°F. On well-floured surface, roll out half of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated). Cut with floured 2-inch star-shaped or round cookie cutter. Place half of cookies 1 inch apart on ungreased cookie sheets. Cut 1-inch star shapes from centers of remaining cookies. Place cookies and small star cutouts 1 inch apart on separate cookie sheets; sprinkle with coarse sugar.
  • 4 Bake small star cutouts at 400°F. for 3 to 5 minutes and large cookies for 4 to 6 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.
  • 5 Spread bottom side of each whole cookie with about 1 teaspoon filling. Place cut-out cookies over filling. Store between layers of waxed paper in tightly covered container. Reserve small star cookies for a later use, such as to top ice cream sundaes.
  • 1 In food processor bowl with metal blade or blender container, chop cranberries with 1/4 cup sugar. In small saucepan, combine cranberry mixture and jelly. Bring to a boil, stirring occasionally. Reduce heat to low; simmer 5 minutes. Cover; refrigerate.
  • 2 Meanwhile, in large bowl, combine 1 cup sugar, margarine, milk, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, orange peel, baking powder and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
  • 3 Heat oven to 400°F. On well-floured surface, roll out half of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated). Cut with floured 2-inch star-shaped or round cookie cutter. Place half of cookies 1 inch apart on ungreased cookie sheets. Cut 1-inch star shapes from centers of remaining cookies. Place cookies and small star cutouts 1 inch apart on separate cookie sheets; sprinkle with coarse sugar.
  • 4 Bake small star cutouts at 400°F. for 3 to 5 minutes and large cookies for 4 to 6 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.
  • 5 Spread bottom side of each whole cookie with about 1 teaspoon filling. Place cut-out cookies over filling. Store between layers of waxed paper in tightly covered container. Reserve small star cookies for a later use, such as to top ice cream sundaes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich Cookie
Calories
80
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
),
Cholesterol
3mg
3%;
Sodium
65mg
65%;
Total Carbohydrate
12g
12%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Fruit; 1 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.