Christmas stars and little fir trees
I have made these cookies several times in the shape of stars and Christmas trees, especially when I need something simple for the holidays. I started with the idea of a tender dough that is easy to work with, and after cooling, it doesn't stick to the surface at all. After baking, I glued them in pairs with jam, and they turned out quite tender and tasty. Quick Info Total time: 2 hours and 30 minutes (including cooling time) Effective preparation time: about 25 minutes Baking time: 10-12 minutes/batch Number of servings: depending on the size of the molds, about 20-25 pairs of cookies Difficulty: easy-medium Recipe type: cookies for Christmas or other festive occasions Ingredients For the dough: 300 g all-purpose flour 50 g cornstarch 2 teaspoons baking powder 2 egg yolks 2 whole eggs 80 g soft butter 3 tablespoons milk 100 g powdered sugar a pinch of salt 1 packet vanilla sugar Filling: strawberry jam (any thicker jam can be used) For decoration: 1 egg (for brushing) powdered sugar or granulated sugar Preparation method 1. In a large bowl, I combined the flour, cornstarch, and baking powder. I added the powdered sugar, salt, vanilla sugar, and then the soft butter cut into pieces. 2. I also added the eggs, egg yolks, and milk. I started mixing first with a fork, then quickly kneaded the dough by hand until it was smooth and combined. It is a rather soft dough, so it doesn't require much work. 3. I wrapped the dough in plastic wrap and placed it in the refrigerator for at least 2 hours. After chilling, it rolls out much easier. It can even be left overnight. 4. I preheated the oven to 180°C. On a lightly floured work surface, I rolled out the dough to a thickness of 4-5 mm. I cut out star and tree shapes, but any shape you have on hand works. 5. I placed the cut cookies on a baking tray lined with parchment paper. Using a brush, I brushed them with beaten egg and sprinkled them with granulated or powdered sugar, according to preference. 6. I put the tray in the oven and baked the cookies for 10-12 minutes. I checked to ensure they didn't brown too much – if you prefer them lighter, take them out earlier; if you like them crispier, leave them in a bit longer. 7. I took the tray out of the oven and let the cookies cool completely. 8. Once cooled, I took two cookies of the same shape and glued them together with strawberry jam. Why I make this recipe often They are quite easy to prepare and don't need much supervision in the oven. The recipe is practical if you want something seasonal without much effort. The cookies keep well for a few days and can even be filled after a day if you don't have time to finish them all at once. Tips and variations Tips The dough needs to be chilled sufficiently; otherwise, it sticks and cannot be rolled out evenly. If it seems too soft, you can add a tablespoon of flour while rolling, but not more, or they will turn out hard. The cookies bake quite quickly, so it's worth keeping an eye on them during the first batch. Substitutions Cornstarch can be replaced with flour, but the texture won't be as tender. Strawberry jam can be any thicker jam (apricot, plum, currant). Instead of granulated sugar, powdered sugar can be used for decoration. Variations If you don't want to glue them, they can be left plain. They work with other shapes, not just stars or trees – any cookie cutter. They can also be filled with chocolate cream, but the classic jam pairs better with the tender texture. Serving ideas They can be placed on a platter for coffee or wrapped in boxes for Christmas gifts. They can also be put on the festive table for decoration and taste. Frequently asked questions What do I do if the dough sticks when I roll it out? If it hasn't chilled enough or if it's very warm in the kitchen, you can lightly dust the work surface with flour, but without excess. Can I use margarine instead of butter? Margarine works too, but the taste and texture will be slightly different, especially in terms of tenderness. How long can I keep the cookies? Without filling, they keep well in a metal box for about a week. After gluing them with jam, it's best to consume them within 2-3 days, as they soften. Can they be frozen? I do not recommend freezing filled cookies. The raw dough can be frozen, but after baking, the texture will not be the same. Can I use any type of flour? Regular all-purpose flour, type 000 or 550, is used. Whole wheat flour will not yield the same result. Nutritional values (approximate) For one serving (two filled cookies): Calories: approx. 120 kcal Carbohydrates: 20 g Protein: 2 g Fats: 3 g Values are indicative and may vary depending on the type of jam and the size of the cookies. They are festive treats, so not very diet-friendly, but also not excessively rich. Storage and reheating They keep best in a container with a lid, at room temperature, away from moisture. If not filled with jam, they remain tender for 5-6 days. After being glued, the jam gradually softens them, so it's best to consume them within two to three days. They should not be reheated.
Preparation
In a large bowl, add the flour with the rest of the ingredients for the dough, knead well, then wrap in foil and refrigerate. I let it chill for 2 hours; it rolls out much easier because the dough needs to be soft. Preheat the oven to 180°C. Roll out the dough on the work surface, shape as desired, brush with beaten egg, and decorate with a kitchen brush. Then I sprinkled with powdered sugar, placed them on a baking tray at 180°C, and I left them for about 10-12 minutes. Keep an eye on them; take them out according to your preference, if you like them lighter in color or crunchier. Remove the tray from the oven and let it cool. Then, pair them two by two with jam. They are very good!
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