Peekaboo Shortbread Stars

Peekaboo shortbread Stars image Image by: Peekaboo shortbread Stars image Author: Canadian Living

Any flavour of jam that you love will be delicious in these peekaboo treats. We love the deep, celebratory red of seedless raspberry jam, but black currant, apricot and cherry jams all make lovely variations.

  • Portion size 25 servings
  • Credits : Canadian Living Magazine: December 2013

Ingredients

  • 1 Basic Shortbread Cookie Dough
  • 1/2 cup seedless raspberry jam
  • 2 tablespoons icing sugar

Method

Between waxed or parchment paper, roll out dough to scant 1/4-inch (5 mm) thickness. Using 2-1/2-inch (6 cm) starshaped cookie cutter, cut out shapes, rerolling and cutting scraps. Using 1-1/2-inch (4 cm) star-shaped cookie cutter, cut out star in centre of half of the cookies, rerolling and cutting scraps.

Arrange whole and cutout cookies, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets; refrigerate until firm, about 20 minutes.

Bake on top and bottom racks in 325 F (160 C) oven, rotating and switching pans halfway through, until edges are light golden, about 20 minutes. Let cool on pans on racks.

Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks.

Spread scant 1 tsp raspberry jam over bottom of each whole cookie. Dust icing sugar over cutout cookies; place on jam filling, sugar side up.

Make-ahead: Store in airtight container for up to 1 day.

Nutritional facts per cookie: about

  • Fibre trace
  • Sodium 52 mg
  • Sugars 7 g
  • Protein 1 g
  • Calories 131.0
  • Total fat 7 g
  • Potassium 17 mg
  • Cholesterol 19 mg
  • Saturated fat 5 g
  • Total carbohydrate 15 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peekaboo Shortbread Stars

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