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Raspberry jam stars cookie dough:

200 ml flour
50 ml potato flour
50 ml sugar
100 g butter
raspberry jam topping:
100 ml raspberries  —  fresh or frozen
50 ml sugar

Start by first preparing the raspberry topping. Place raspberries and sugar into a small saucepan, bring to the boil and cook gently until sugar has dissolved and berries are broken (about 10 to 15 minutes). Stir every now and then. Set aside to cool. Topping should be rather thick, let it boil for a little longer if it is too thin.

Sieve together the flours and place the mixture in a bowl. Make a well in the centre of flour and place the sugar and butter in it. Mix the sugar and butter into flour by pinching with your fingers until a crumbly texture forms.

Quickly form the mixture into smooth dough and wrap it in plastic. Place the dough in refrigerator for at least one hour, preferably overnight.

Roll out the hardened dough into a thin sheet and place on a baking sheet covered with parchment paper. Take a small star-shaped cutter (about 4 cm × 4 cm in size) and cut out star shapes out of dough, leaving little space between the stars.

Remove excess dough from between the stars and roll it out again for next batch of cookies. If the dough warms up and gets too sticky to handle, put it back in refrigerator for a while.

Place a small mound of raspberry jam topping on the centre of each star. Bake at 175 °C to 200 °C until the cookies are just starting to colour around the edges. Cool cookies thoroughly on a wire rack and serve. Store cookies in a tin.

Recipe source: adapted from "Hillotähdet", Vuorenjuuri, Helena, and Martti Vuorenjuuri (1968) Perheen joulukirja. Helsinki: Otava.


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