STARLIGHT DIVIDE RECIPES

Steps:

• Combine butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sugar, egg, lemon zest, and lemon juice; continue beating until well mixed. Add flour, baking soda, and salt; beat at low speed until well mixed.
• Divide dough in half; shape each half into ball. Flatten each ball slightly. Wrap in plastic food wrap; refrigerate 1 hour.
• Heat oven to 350°F. 
• Roll out dough on lightly floured surface, one-half at a time, (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2- to 3-inch cookie cutters. Place 2 inches apart on ungreased cookie sheets. Spoon 1/4 teaspoon jam into center of each cookie; spread slightly. Top with another cookie. Gently press edges to seal.
• Bake 7-10 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet. Remove to cooling rack. completely.
• Combine 1/4 cup butter, powdered sugar, and vanilla in small bowl. Beat at low speed, adding enough milk for desired spreading consistency. Tint frosting with food color, if desired. Frost and decorate cookies.

Steps:

• Remove rind from grapefruit; set aside. Chop pulp, and discard seeds. Set pulp aside.
• Cut reserved rind into small star-shaped pieces using an aspic cutter; reserve remaining rind pieces. Combine grapefruit rind stars, reserved rind pieces, orange rind, and 1 1/2 quarts water in a large Dutch oven; bring mixture to a boil. Boil, uncovered, 5 minutes; drain. Repeat procedure.
• Combine remaining 1 1/2 quarts water, rind, chopped orange, and lemon slices in Dutch oven; bring to a boil, and boil 5 minutes. Cover and let stand 12 to 18 hours in a cool place.
• Uncover; bring to a boil. Reduce heat; cook 35 minutes or until rind is tender. Measure amount of fruit and liquid mixture. Add 1 cup sugar per 1 cup mixture; stir well. Bring to a boil; cook, stirring frequently, until mixture registers 220° on candy thermometer.
• Pour marmalade into hot sterilized jars, leaving 1/4-inch head space; cover at once with metal lids, and screw bands tight. Process in a boiling-water bath 10 minutes.