Red, White and Blue Stars Recipe

Name: Red, White and Blue Stars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups cake flour, plus more for work surface (not self-rising); 2 teaspoons baking powder; 1 ½ teaspoons salt; 12 ounces unsalted butter, softened; 1 ⅓ cups granulated sugar; 4 large egg yolks; 1 tablespoon vanilla; 2 tablespoons heavy cream, plus more for brushing; ¾ cup raspberry jam; ¾ cup blueberry jam; 2 tablespoons sanding sugar

Servings: persons

5 cups cake flour, plus more for work surface (not self-rising)
2 teaspoons baking powder
1 ½ teaspoons salt
12 ounces unsalted butter, softened
1 ⅓ cups granulated sugar
4 large egg yolks
1 tablespoon vanilla
2 tablespoons heavy cream, plus more for brushing
¾ cup raspberry jam
¾ cup blueberry jam
2 tablespoons sanding sugar

1
Sift flour, baking powder, and salt into a large bowl,
2
Cream butter and sugar with a mixer on medium speed, until pakle and fluffy.
3
Beat in egg yolks until well combined.
4
Add flour mixture in 3 additions, alternating with cream, and beating well after each addition.
5
Shape dough into 4 disks, wrap each in plastic, and refrigerate them for at least 3 hours (or up to 3 days).
6
On floured parchment, roll 1 disk of dough to 1/8 inch thick rectangle.
7
Repeat with remaining disks.
8
Stack sheets of dough and parchment, and refrigerate for 1 hours or freeze for 30 minutes.
9
Spread raspberry jam on 1 sheet, and blueberry jam on another sheet.
10
Top each sheet with a plain sheet of dough.
11
Refrigerate for 1 hour or freeze for 30 minutes.
12
Preheat oven to 350F
13
Cut out cookies using a 2 1/2 inch star-shaped cutter, and space 1-inch apart on parchment-lined baking sheets.
14
Brush with cream and sprinkle with sanding sugar.Refrigerate for 30 minutes, or freeze for 15 minutes.
15
Bake, rotating sheets halfway through until golden, 16-20 minutes.
16
Transfer cookies to wire racks, and let cool completely.
17
if desired bake dough scraps.

1651

kcal

Calories

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 cups cake flour, plus more for work surface (not self-rising), 2 teaspoons baking powder, 1 ½ teaspoons salt, 12 ounces unsalted butter, softened, and more.

Yes, Red, White and Blue Stars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red, White and Blue Stars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions