INGREDIENTS

INSTRUCTIONS

For Cookies:  Using electric mixer, cream butter, vanilla and lemon in
bowl until  light. Gradually add sugar and beat until blended. Beat in
egg and  yolk. Combine flour, cornstarch and cloves. Beat half of dry
ingredients into butter mixture. Stir in remaining dry ingredients.
Gather dough into ball (dough will be soft). Divide dough into 4
pieces; flatten each into disk. Wrap each in plastic and chill 1 hour.
Preheat oven to 350F. Butter heavy large nonstick cookie sheets. Roll
1 dough piece out (keep remainder refrigerated) on floured surface to
thickness of 1/8 inch. Cut out star-shaped cookies using floured
3-inch star cutter. Transfer to prepared cookie sheets, spacing 1/2
inch apart. Repeat rolling and cutting with second dough piece.  Gather
scraps and reroll, chilling dough briefly if soft. Cut out  more 3-inch
star cookies. Transfer to prepared cookie sheets. Chill  cookies 10
minutes. Bake until edges are golden, about 10 minutes.  Cool on rack.
Roll third dough piece out on lightly floured surface to thickness of
1/8 inch. Cut out star-shaped cookies using floured 3-inch star
cutter. Cut smaller star out of center of each 3-inch star using 1
3/4- to 2-inch star cutter. Transfer star outlines to prepared cookie
sheets using floured metal spatula as aid. Repeat rolling and cutting
star outlines with fourth dough piece. Gather scraps and star centers
and reroll, chilling dough briefly if soft. Cut out 3-inch stars. Cut
smaller stars out of each 3-inch star. Transfer star outlines and
centers to prepared cookie sheets. Chill cookies 10 minutes. Bake
until edges are golden brown, about 9 minutes. Transfer cookies to
rack and cool.  For Filling:  Finely chop cranberries with sugar in
processor. Transfer mixture to  heavy medium saucepan. Mix in
preserves. Cook over medium-high heat  until mixture is reduced to
scant 1 cup, stirring occasionally, about  8 minutes. Pour into bowl
and cool.  Using metal icing spatula, spread 1 teaspoon jam filling in
center of  each 3-inch cookie, spreading slightly toward points of
star. Lightly  sift powdered sugar over star outlines. Place star
outlines sugar  side up over jam-topped cookies. (Can be prepared
ahead. Place in  single layers in airtight containers. Refrigerate up
to 4 days or  freeze up to 2 weeks. Let stand 10 minutes at room
temperature before  serving.)  Makes about 36 sandwich cookies.  Bon
Appetit December 1990  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients)
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Calories: 6090
Calories From Fat: 1408
Total Fat: 159.8g
Cholesterol: 732.1mg
Sodium: 226.9mg
Potassium: 902.4mg
Carbohydrates: 1138.6g
Fiber: 49.1g
Sugar: 253.3g
Protein: 41.2g