These raspberry stars are full of flavor and very scenic, making them perfect to add to the Christmas cookie tray. With powdered raspberries in the dough and raspberry jam as filling, they are a must-have for lovers of this slightly tart fruit.
Of course, you can make them in star shape or with other themed cookie cutters.
If you also like making Christmas cookies, try these recipes of mine:
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: approx. 50 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 2 1/3 cups flour
- 1/3 cup cornstarch
- 1/2 cup powdered sugar
- 1 untreated lemon (grated zest)
- 2 tsp freeze-dried raspberries (powdered)
- 1/4 tsp salt
- 5 3/4 oz butter (cold)
- 1 egg
- 1 tbsp lemon juice
- 1 tbsp powdered sugar
- 1 tsp freeze-dried raspberries (powdered)
- 7 oz raspberry jam
Steps
To prepare the raspberry stars, place the flour, cornstarch, powdered sugar, grated lemon zest, raspberry powder, salt, and cold diced butter in a food processor. Blend for a few seconds until a sandy mixture is obtained. Add the egg and lemon juice, and blend again until the dough begins to form.
Transfer the mixture to a work surface, knead briefly until it becomes a homogeneous dough, form a brick, wrap in plastic wrap, and refrigerate for 1 hour.
After the resting time, preheat the oven to 350°F (static) or 320°F (fan) if baking multiple trays at once. Line the trays with parchment paper.
Cut about one-third of the dough and roll it out on a floured surface to a thickness of 1/8 inch.Using a star-shaped cookie cutter, cut out many stars, which you will place on the baking tray lined with parchment paper. Continue in the same way until the dough is used up. You will need to make half the stars without a hole and the other half with a hole in the center so that once filled, the jam is visible. You can omit making the hole, but they are definitely more beautiful if the jam can be seen.
Bake for about 12 minutes. They will be ready when they easily detach from the parchment paper when moved with a finger. Remove from the oven and let cool.
Once cooled, arrange the stars with a hole on a tray with the nice side facing up.
Mix the powdered sugar with the powdered freeze-dried raspberries and dust the stars with a hole.
Then place the stars without a hole on a tray with the “nice” side down. Put the jam in a pastry bag and fill the stars, or alternatively use a knife to fill them.
Place a star with a hole on each filled base. Let the raspberry stars dry at room temperature for about an hour before placing them in an airtight container. Store them in a cool, dry place.
