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Chanukah Stars, Cream-Filled (D, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Yield: 50 to 100 depending on size

1 cup butter
1/3 cup whipping cream
2 cups flour
Sugar (superfine preferred or use granulated)

1/2 cup butter or vegetable shortening
2-1/2 to 3 cups confectioners' sugar
3 tablespoons whipping cream
1 teaspoon vanilla extract
Blue food coloring

Make Cookies:
Blend butter, cream and flour well and chill 1 hour.

Roll dough 1/8" thick on floured board. Cut dough with small Chanukah star cookie cutter. Dip each cookie lightly into sugar on one side and place on cookie sheet.

Prick each cookie with a fork 4 times (16 holes) and bake at 350°F 7 to 9 minutes until light brown on bottom but still white on top. Cool on rack.

Make Filling:
Combine ingredients (start with 2-1/2 cups confectioners' sugar) and beat until smooth and spreadable (somewhere between the consistency of mayonnaise and peanut butter). If icing is too thin, beat in extra confectioners' sugar. If too thick, add a little cream. Add blue food coloring carefully until desired color. Spread filling lightly between 2 cookies, sugared side out, for sandwich.

Poster's Notes:
Another recipe we did in my classes for Sur La Table was Cream-Filled Chanukah Stars. For those of you who have my cookbook, note that in the filling recipe I have changed the cream to 3 tablespoons and found that 2-1/2 cups of powdered sugar was just right. You can adjust per the directions.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A