Raspberry Star Cookies

Recipe View Preheat oven to 375°F (190°C). Lightly grease baking sheets. (5 minutes)

Recipe View In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg until well combined. (5 minutes)

Recipe View In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be somewhat stiff. (5 minutes)

Recipe View Lightly flour a clean work surface. Divide the dough in half. Roll out one half of the dough to approximately 1/8 inch thickness. (5 minutes)

Recipe View Using a star-shaped cookie cutter, cut out cookies. Transfer the stars to the prepared baking sheets, spacing them about 1 inch apart. (10 minutes)

Recipe View Place a scant teaspoon of raspberry preserves in the center of each star, spreading it gently towards the points. (10 minutes)

Recipe View Roll out the remaining dough and cut out an equal number of stars. Using a smaller star-shaped cutter or a knife, cut a hole in the center of each of these stars. Carefully place these 'window' stars on top of the jam-filled stars. (15 minutes)

Recipe View Bake for 7-10 minutes, or until the edges of the cookies are lightly golden. (10 minutes)

Recipe View Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. (15 minutes)

Recipe View In a small bowl, whisk together the sifted confectioners' sugar and almond extract. Add water, a teaspoon at a time, until you reach a smooth, drizzle-able consistency. (5 minutes)

Recipe View Once the cookies are completely cool, drizzle the almond glaze over the tops. Allow the glaze to set before serving. (15 minutes)