Hector Manuel Sanchez
Yield
5 dozen

This reader recipe, by Edith Askins of Greenville, Texas, was published in our November 1992 issue as part of a feature on holiday cookies. These star-shaped sandwich cookies are filled with raspberry jam and sprinkled with powdered sugar for a snow-dusted look. Snow Flurries would be a pretty addition to any holiday cookie tin, but what makes this recipe a true “lost classic” is the delicious dough. Made with fresh lemon zest and almond and vanilla extracts, it’s more interesting and tastier than your standard sugar or butter cookie dough. And it rolls out beautifully. We love how raspberry jam pairs with these flavors, but you could also substitute cherry preserves, or marmalade, for a brighter red color to play up the hint of citrus in the dough. These cookies can also be made with cutters in other shapes—try hearts for Valentine’s Day or flowers for Mother’s Day. We love this recipe for the holiday season but it’s too good to enjoy only once a year!

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.