North Star Cookies

Delightful dessert ready in an hour! Enjoy these star shaped sandwich cookies made using Pillsbury® refrigerated sugar cookies topped with raspberry jam.

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  • prep time 45 min
  • total time 60 min
  • ingredients 3
  • servings 12
 

Ingredients

1
roll (18 oz) Pillsbury™ refrigerated sugar cookies
1/3
cup seedless raspberry jam
1
tablespoon powdered sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Work with half of cookie dough at a time; refrigerate remaining dough until needed.
  • 2 On floured surface with rolling pin, roll dough to 1/4-inch thickness (about 9-inch round). Cut with floured 3-inch star-shaped cookie cutter. With 1-inch star-shaped cutter, cut out small star from center of half of the cookies. Place large stars 1 inch apart on ungreased cookie sheets. Place small stars 1 inch apart on another ungreased cookie sheet; refrigerate while baking large stars. Repeat with remaining dough.
  • 3 For large stars, bake 7 to 10 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheets. For small stars, bake 4 to 6 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheet. Cool all cookies completely, about 15 minutes.
  • 4 Spread each large whole cookie with 1 teaspoon jam. Sprinkle large cut-out cookies with powdered sugar; place over jam-topped cookies, pressing lightly. Spread half of small cookies with about 1/4 teaspoon jam. Sprinkle remaining half of small cookies with powdered sugar; place over jam-topped cookies, pressing lightly. Store between sheets of waxed paper in tightly covered container.
  • 1 Heat oven to 350°F. Work with half of cookie dough at a time; refrigerate remaining dough until needed.
  • 2 On floured surface with rolling pin, roll dough to 1/4-inch thickness (about 9-inch round). Cut with floured 3-inch star-shaped cookie cutter. With 1-inch star-shaped cutter, cut out small star from center of half of the cookies. Place large stars 1 inch apart on ungreased cookie sheets. Place small stars 1 inch apart on another ungreased cookie sheet; refrigerate while baking large stars. Repeat with remaining dough.
  • 3 For large stars, bake 7 to 10 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheets. For small stars, bake 4 to 6 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheet. Cool all cookies completely, about 15 minutes.
  • 4 Spread each large whole cookie with 1 teaspoon jam. Sprinkle large cut-out cookies with powdered sugar; place over jam-topped cookies, pressing lightly. Spread half of small cookies with about 1/4 teaspoon jam. Sprinkle remaining half of small cookies with powdered sugar; place over jam-topped cookies, pressing lightly. Store between sheets of waxed paper in tightly covered container.

EXPERT TIPS

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Expert Tips

Use whatever flavor of jam or preserves that your family prefers. Or use several kinds in different colors for a party cookie tray.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Large Sandwich Cookie
Calories
150
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
10mg
10%;
Sodium
80mg
80%;
Total Carbohydrate
23g
23%
(Dietary Fiber
0g
0%
  Sugars
13g
13%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.