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INGREDIENTS

2 lg Egg whites
3 Sticks (1 1/2 cups) unsalted
6 tb Pure almond paste (about 4
2/3 c Granulated sugar
1 ts Vanilla
1 c Red-currant jelly
FOR DOUGH
Pure almond paste
Parchment paper for lining
2 c Sand or pearl sugar
3 1/2 c All-purpose flour
1/8 ts Salt
Sand or pearl sugar; see

Servings

INSTRUCTIONS

Make dough 1. In a bowl with an electric mixer at low speed beat together almond paste, granulated sugar, butter, and vanilla until light and creamy. Gradually beat in flour and salt until just combined well. Quarter dough and roll out each quarter between sheets of wax paper into an 11-inch round (about 1/8-inch thick). Stack rounds in wax paper on a baking sheet. Chill rounds until firm, at least 2 hours, and up to 3 days. 2. Preheat oven to 325 degrees F and line a large baking sheet with parchment paper. 3. Transfer 1 round, still between sheets of wax paper, to a work surface. Remove top sheet of wax paper from round (keep remaining rounds chilled) and replace it loosely. Flip over wax-paper-enclosed round and remove and discard sheet of eax paper now on top (this process prevents cookies from sticking to wax paper). Working quickly, with a 3-inch star-shaped cutter cut out stars and arrange about 1/2 inch apart on baking sheet. (If dough becomes too soft to work with, freeze or chill on wax paper until firm.) With a 1/2-inch star-shaped or round cutter cut and lift out centers from half of stars (about 15). Lightly beat egg whites and lightly brush onto tops of cut-out stars. Sprinkle sand or pearl sugar over cut-out stars, pressing sugar down lightly so that it adheres. 4. Bake cookies in lower third of oven until bottoms are pale golden but tops are still pale, 10 to 12 minutes. Cool cookies on baking sheet on a rack 5 minutes and transfer with a spatula to racks to cool completely. Make more cookies with remaining dough rounds in same manner, lining baking sheet with fresh parchment. 5. Arrange solid stars, bottom sides up, on a work surface. In a small heavy saucepan boil jelly, stirring occasionally, 2 minutes and cool 10 minutes. Transfer jelly to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). 6. Pipe about 1/4 teaspoon jelly onto center of each cookie. Center cut-out stars on top of solid stars, pressing gentlyso jelly fills in holes. Cookies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 3 days. Makes about 60 cookies. Pure almond paste: available at some specialty food shops and by mail order from Dean & DeLuca, 800-221-7714 To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Busted by Barb ob 2/21/98 NOTES : This recipe calls for sand sugar or pearl sugar (both sometimes known as coarse or crystal sugar), both of which have larger grains than granulated sugar and are used for decorating baked goods. Sand sugar has slightly smaller and shiner grains than pearl sugar. Sand sugar and the star-shaped cookie cutters (3-inch and 1/2-inch) needed for this recipe are available by mail order from New York Cake and Baking Distributors at 800-942-2539. Gourmet magazines Sara Moulton brought in these awesome holiday cookies. Recipe by: Gourmet magazine Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 23, 1998

NOTES

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Sparkling Starwiches

2 lg Egg whites 
3  Sticks (1 1/2 cups) unsalted 
6 tb Pure almond paste (about 4 
2/3 c Granulated sugar 
1 ts Vanilla 
1 c Red-currant jelly 
  FOR DOUGH 
  Pure almond paste 
  Parchment paper for lining 
2 c Sand or pearl sugar 
3 1/2 c All-purpose flour 
1/8 ts Salt 
  Sand or pearl sugar; see

Make dough 1. In a bowl with an electric mixer at low speed beat together  almond paste, granulated sugar, butter, and vanilla until light and creamy.  Gradually beat in flour and salt until just combined well. Quarter dough  and roll out each quarter between sheets of wax paper into an 11-inch round  (about 1/8-inch thick). Stack rounds in wax paper on a baking sheet. Chill  rounds until firm, at least 2 hours, and up to 3 days.    2. Preheat oven to 325 degrees F and line a large baking sheet with  parchment paper.    3. Transfer 1 round, still between sheets of wax paper, to a work surface.  Remove top sheet of wax paper from round (keep remaining rounds chilled)  and replace it loosely. Flip over wax-paper-enclosed round and remove and  discard sheet of eax paper now on top (this process prevents cookies from  sticking to wax paper). Working quickly, with a 3-inch star-shaped cutter  cut out stars and arrange about 1/2 inch apart on baking sheet. (If dough  becomes too soft to work with, freeze or chill on wax paper until firm.)  With a 1/2-inch star-shaped or round cutter cut and lift out centers from  half of stars (about 15). Lightly beat egg whites and lightly brush onto  tops of cut-out stars. Sprinkle sand or pearl sugar over cut-out stars,  pressing sugar down lightly so that it adheres.    4. Bake cookies in lower third of oven until bottoms are pale golden but  tops are still pale, 10 to 12 minutes. Cool cookies on baking sheet on a  rack 5 minutes and transfer with a spatula to racks to cool completely.  Make more cookies with remaining dough rounds in same manner, lining baking  sheet with fresh parchment.    5. Arrange solid stars, bottom sides up, on a work surface. In a small  heavy saucepan boil jelly, stirring occasionally, 2 minutes and cool 10  minutes. Transfer jelly to a pastry bag fitted with a #3 plain tip  (slightly smaller than 1/8 inch).    6. Pipe about 1/4 teaspoon jelly onto center of each cookie. Center cut-out  stars on top of solid stars, pressing gentlyso jelly fills in holes.  Cookies keep, layered between sheets of wax paper in an airtight container  at cool room temperature, 3 days.    Makes about 60 cookies.    Pure almond paste: available at some specialty food shops and by mail order  from Dean & DeLuca, 800-221-7714    To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA  Single recipes $3 / Yearly $14.95    Busted by Barb ob 2/21/98    NOTES : This recipe calls for sand sugar or pearl sugar (both sometimes  known as coarse or crystal sugar), both of which have larger grains than  granulated sugar and are used for decorating baked goods. Sand sugar has  slightly smaller and shiner grains than pearl sugar. Sand sugar and the  star-shaped cookie cutters (3-inch and 1/2-inch) needed for this recipe are  available by mail order from New York Cake and Baking Distributors at  800-942-2539. Gourmet magazines Sara Moulton brought in these awesome  holiday cookies.  Recipe by: Gourmet magazine    Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 23,  1998

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Nutrition

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Serving Size: 1 Serving (1163g)
Recipe Makes: 1 Servings

Calories: 2764
Calories from Fat: 46 (2%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 6286mg		217 %
Potassium 1378.1mg		36 %
Total Carbohydrate 583.3g		172 %
	Dietary Fiber 14.5g	58 %
	Sugars, other 568.9g
Protein 87.3g		125 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2764

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