My good friends at Lucky Leaf sent over this sweet Christmas baking package a few weeks ago. And inside were recipes, pie fillings and even supplies to wrap up the goodies with! I had planned on making these earlier in the month, but things have been quite hectic around here… plus I needed a dessert for our Christmas lunch at work today.
These stars are the quintessential Christmas cookie – soft cut-outs with a berry filling and topped with Christmas sprinkles. Just use your favorite sugar cookie dough (mine just happens to be from Ms. Dorie) and a can of Lucky Leaf pie filling and you’re as good as gold! You definitely won’t use the entire can of pie filling on these cookies. But, there’s plenty left over to make another yummy dessert with (which is always good)! I’ll see you tomorrow with this week’s French Fridays With Dorie!
Cinnamon Lucky Stars Sugar Cookies
Adapted from: Lucky Leaf
1 prepared raw sugar cookie dough (recipe follows)
1 (21 oz) can Lucky Leaf Premium Raspberry Pie filling
Turbinado Sugar (optional)
Preheat oven to 375 degrees F. Mix cookie dough according to the recipe of your choice. Roll out sugar cookie dough to about a 1/4″ thickness. Use a star cookie cutter to cut out an even amount of cookies, then place half of the cookies on a baking sheet. Place a dollop of pie filling in the center of the cookie, then place another star cookie on top. Gently seal cookie with a fork to crimp the edges together. Bake for 8-12 minutes or until golden brown.
Grandma’s All-Occasion Sugar Cookies
Adapted from: Baking – From My Home to Yours by Dorie Greenspan
2 c all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp ground cinnamon
10 tbsp unsalted butter, at room temperature
1/2 c Splenda for Baking
1 lg egg + 1 egg yolk
1 tsp vanilla extract
Whisk the flour, salt, baking powder and cinnamon together. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for a minute or so, until smooth. Beat in the sugar and continue to beat for about 2 minutes, until the mixture is light and pale. Add the egg and beat for another minute or two, then beat in the vanilla. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated – because this dough is best when worked least, you might want to stop the mixer before all the flour is thoroughly blended into the dough and finish the job with a rubber spatula. When complete, the dough will be soft, creamy and malleable. Turn the dough out onto a counter and divide it in half. To make roll-out cookies, shape each half into a disk and wrap it in plastic. It must be chilled for at least 2 hours. (Well wrapped, the dough can be refrigerated for up to 3 days or frozen for up to 2 months.) Follow ‘Lucky Stars Sugar Cookies’ instructions above to complete star cookies.