JELLY STAR COOKIES RECIPES

Steps:

• Mix the flour with the sugar, salt and lemon zest. Pile on the work surface, make a well in the center and beat the egg in the well. Distribute the butter in small pieces throughout the flour. With your hands, knead quickly into a smooth batter. Shape into a ball, wrap in plastic wrap and leave in the refrigerator for 1-2 hours.
• Preheat the oven to 180°C (approximately 350°F).
• Onto a floured work surface, roll out the batter  to about 4 mm (approximately 1/2 inch) thickness and cut out circles of 3-4 cm (approximately 1 1/2 inch) diameter. In the middle of each circle, cut out a small star. Knead the stars and leftover batter together, roll out again and cut out more circles without stars. Make sure that there is the same number of cookies with stars as there  is of cookies without stars.
• Place the cookies on a parchment-lined baking sheet and bake for 8-10 minutes until slightly golden. Take out and remove the parchment paper from the baking sheet. While still hot, spread out about 1 teaspoon of jelly onto each cookie without star and press a star cookie on top.
• Place on a wire rack and let cool. Dust thickly with powdered sugar and serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the egg. Combine the flour and salt; stir into the creamed mixture. Dough will be stiff. On a lightly floured surface, roll half of the dough out to 1/8 inch thickness. Cut into star shapes using a cookie cutter. Set cookies 1 inch apart onto the prepared cookie sheets. Place a teaspoon of jam onto each cookie and spread out towards the points of the stars. Roll out remaining half of the dough and cut into stars the same size. cut holes in the center of each star, then place them onto the jam stars.
• Bake for 7 to 10 minutes in the preheated oven, until golden around the edges. Remove from cookie sheets to cool on wire racks. In a small bowl, mix together the confectioners' sugar and almond extract to form a glaze. Add water a teaspoon at a time if the mixture is too thick to drizzle. Drizzle glaze over cooled cookies.