Prep 10 mins
Cook 1 hr
People raved about these elegant and easy cookies I made as gifts during the 2006 holiday season. I originally found the recipe in Brigitte, a German fashion magazine, in their November 2005 edition.
- 200 g cold butter
- 400 g pastry flour
- 150 g sugar
- 1 pinch salt
- 1 egg
- flour, for rolling
- 100 g butter
- 2 vanilla beans
- 80 g powdered sugar
- 100 -150 g quince jelly
- To Make Dough:.
- Cut the cold butter up into small pieces and mix together with the rest of the ingredients in a kitchen mixer with a kneading attachment. Later knead with hands into a smooth dough (could also use fork if you don’t have a food processor). Wrap the dough in Saran wrap and let rest in the refrigerator for at least an hour.
- Vanilla Topping:.
- Preheat the oven to 200°C (375 F.).
- Melt butter.
- Slit the vanilla beans with a razor lengthwise and scratch out the insides with the tip of a sharp knife.
- Stir half of the vanilla essence and one hollowed vanilla hull into the melted butter.
- The rest of the vanilla and the other hull mix with the powdered sugar.
- Sprinkle work space with flour and roll the dough until it is even and about 3 millimeters thin. With a small star cookie cutter (4 cm) cut out stars and lay them on parchment paper on a cookie sheet.
- Bake cookies in oven for about 10 minutes(try not to let them get brown).
- Immediately after baking brush or dip the surface of every star with the vanilla butter sauce and let them cool.
- Warm up the quince jelly in a small sauce pan on the stove and stir until smooth.
- Brush half of the stars with quince jelly and thickly sift the vanilla powdered sugar mixture over the other half.
- Store in an air-tight container. These cookies take a few days to fully ripen so it is a good make-ahead cookie for the advent season.