Yield
5 dozen
Hector Manuel Sanchez

How to Make It

Step 1

Beat butter and shortening at medium speed with an electric mixer until soft and creamy; gradually add 1 cup sugar, beating well. Add eggs, lemon rind, and flavorings, mixing well. Combine flour, baking powder, and salt; gradually add butter mixture, mixing well. Cover; chill 1 hour.

Step 2

Divide dough in half; store one portion in refrigerator. Roll remaining portion to 1/8-inch thickness on a lightly floured surface. Cut with a 2 1/2-inch star-shaped cookie cutter, and place on ungreased cookie sheets. Bake at 375˚ for 7 to 8 minutes or until lightly browned; cool 2 minutes on cookie sheets. Remove to wire racks to cool. Repeat with remaining dough.

Step 3

Just before serving, spread center of half of cookies with about 1/4 teaspoon raspberry jam. Place a second cookie on top, alternating points of stars on top and bottom cookies. Sprinkle generously with powdered sugar.