While we suggest Holiday Star Cookies, use your imagination and cut out the rolled dough with any shape, be it for every day or a special occasion.
- 3/4 cup butter or margarine
- 2 large egg yolks
- 1 tbsp grated lemon peel
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- seedless red raspberry jam
- 1 pkg Duncan Hines® Moist Deluxe® Classic White Cake Mix
- confectioner's sugar
- Preheat oven to 375°F.
- Combine margarine, egg yolks, lemon rind and extracts in large bowl. Beat at medium speed with electric mixer until well mixed. Blend in cake mix gradually; mix well. Roll dough to 1/8-inch thickness on lightly floured surface. Cut with 2 1/2-inch star cookie cutter. Place 2 inches apart on ungreased cookie sheets.
- Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute on cookie sheets. Remove to cooling racks. Cool completely.
- Spread 1/2 teaspoon jam on tops of half of the cookies. Place remaining cookies on top of jam alternating points of stars of top and bottom cookies. Lightly sprinkle tops of cookies with confectioners' sugar. Store cookies in an airtight container.
