-
1
Using electric mixer, cream butter, vanilla and lemon in bowl until light.
-
2
Gradually add sugar and beat until blended.
-
3
Beat in egg and yolk.
-
4
Combine flour, cornstarch and cloves.
-
5
Beat half of dry ingredients into butter mixture.
-
6
Stir in remaining dry ingredients.
-
7
Gather dough into ball (dough will be soft).
-
8
Divide dough into 4 pieces; flatten each into disk.
-
9
Wrap each in plastic and chill 1 hour.
-
10
Preheat oven to 350F.
-
11
Butter heavy large nonstick cookie sheets.
-
12
Roll 1 dough piece out (keep remainder refrigerated) on floured surface to thickness of 1/8 inch.
-
13
Cut out star-shaped cookies using floured 3-inch star cutter.
-
14
Transfer to prepared cookie sheets, spacing 1/2 inch apart.
-
15
Repeat rolling and cutting with second dough piece.
-
16
Gather scraps and reroll, chilling dough briefly if soft.
-
17
Cut out more 3-inch star cookies.
-
18
Transfer to prepared cookie sheets.
-
19
Chill cookies 10 minutes.
-
20
Bake until edges are golden, about 10 minutes.
-
21
Cool on rack.
-
22
Roll third dough piece out on lightly floured surface to thickness of 1/8 inch.
-
23
Cut out star-shaped cookies using floured 3-inch star cutter.
-
24
Cut smaller star out of center of each 3-inch star using 1 3/4- to 2-inch star cutter.
-
25
Transfer star outlines to prepared cookie sheets using floured metal spatula as aid.
-
26
Repeat rolling and cutting star outlines with fourth dough piece.
-
27
Gather scraps and star centers and reroll, chilling dough briefly if soft.
-
28
Cut out 3-inch stars.
-
29
Cut smaller stars out of each 3-inch star.
-
30
Transfer star outlines and centers to prepared cookie sheets.
-
31
Chill cookies 10 minutes.
-
32
Bake until edges are golden brown, about 9 minutes.
-
33
Transfer cookies to rack and cool.
-
34
Finely chop cranberries with sugar in processor.
-
35
Transfer mixture to heavy medium saucepan.
-
36
Mix in preserves.
-
37
Cook over medium-high heat until mixture is reduced to scant 1 cup, stirring occasionally, about 8 minutes.
-
38
Pour into bowl and cool.
-
39
Using metal icing spatula, spread 1 teaspoon jam filling in center of each 3-inch cookie, spreading slightly toward points of star.
-
40
Lightly sift powdered sugar over star outlines.
-
41
Place star outlines sugar side up over jam-topped cookies.
-
42
(Can be prepared ahead.
-
43
Place in single layers in airtight containers.
-
44
Refrigerate up to 4 days or freeze up to 2 weeks.
-
45
Let stand 10 minutes at room temperature before serving.)
