Folding Christmas Stars (Julstjarnor) Cookie Recipe
3 1/2 cups all-purpose flour
1 pound cold, unsalted butter
1/2 cup ice water
Tart red jelly, such as currant or cherry
1 egg, beaten
Cut butter into flour until particles are the size of peas. Add ice water slowly while stirring with a fork until just blended. Wrap in wax paper; chill 30 minutes.
Roll chilled dough out on floured board into a rectangle; fold in thirds; chill. Repeat rolling and folding 2 or 3 times. Heat oven to 475° F.
Roll out half the dough on floured board 1/4 inch thick. Cut into 4-inch squares. Place on cookie sheets, about 2 inches apart.
Place a teaspoonful of jelly in center of each piece. Make 1 1/2-inch cut from each corner toward the center. Fold alternate corners over in the center and seal with beaten egg. Chill 15 minutes; do not try to skip this step. Brush with beaten egg. Bake 10 minutes, put a second, cold baking sheet beneath the tray of cookies and bake until well browned, about 15 minutes in all. Repeat with remaining dough. Transfer to wire racks; cool. Makes about 24 stars.
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