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1
In a food processor or bowl, whirl or stir flour, sugar, and salt to blend. Add butter; whirl or cut in with a pastry blender until mixture resembles coarse meal.
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2
In another bowl, whisk the egg, vanilla, lemon peel, and lemon juice to blend. Add to flour mixture in food processor or bowl; whirl or stir until the dough forms a ball.
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3
Divide dough into thirds. Roll each portion, between sheets of waxed paper or cooking parchment, into a round 1/8 inch thick. Stack and freeze rounds until firm, about 30 minutes (or chill for about 2 hours).
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4
Cut out shapes with a floured, 2-inch, 5-point star cutter. Space cookies 1/2 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
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5
Bake cookies in a 325u00b0 oven until pale golden at tips, 8 to 10 minutes. Transfer to racks to cool. Reduce oven temperature to 150u00b0.
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6
In a 1-quart pan over medium heat, stir jam until melted. Push through a fine strainer, discard residue, and return liquid to pan. Bring to a simmer and cook for 2 minutes to thicken, stirring occasionally. Let cool just until warm to touch, 7 to 8 minutes. Meanwhile, in a bowl, stir 1/2 cup plus 2 teaspoons powdered sugar and 4 teaspoons water until smooth.
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7
Brush cookies with jam, then place slightly apart on 12- by 15-inch baking sheets. With a clean pastry brush, paint a thin film of powdered sugar glaze over each cookie to completely cover jam (beginning with the cookies coated earliest with jam).
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8
Bake cookies until glaze is set and dry, 15 to 18 minutes. Transfer to racks to cool.
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9
In a small bowl, stir remaining 1/2 cup powdered sugar and the egg white until smooth. To assemble cookies, spoon a dot (1/8 teaspoon) of powdered sugar mixture in center of one cookie, then gently press another cookie on top, with star points offset.
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10
Let cookies stand until icing is set, about 1 hour. Serve, store airtight up to 2 days, or freeze.
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11
Nutritional analysis is per double cookie.
