These pastry-star sandwich cookies are inspired by Judy Bart Kancigor’s recipe from Cooking Jewish (see the December 2007 issue of Country Home magazine, page 116).

Prep: 40 minutes   Freeze: 30 minutes   Bake: 7 minutes per batch   Oven: 350° F

1/2 lb. (2 sticks) unsalted butter, at room temperature
1/3 cup half-and-half or light cream
2 1/2 cups all-purpose flour
Coarse colored sugar
1 recipe Buttercream Frosting

1. In medium bowl blend the butter and half-and-half with an electric mixer on medium speed until well combined, about 1 minute. Reduce the speed to low, add the flour, and beat just until combined.

2. Divide the dough into 4 balls and roll each ball out between two pieces of waxed or parchment paper until it is 1/8 inch thick. Without removing the paper, pile the sheets of dough on a baking sheet and freeze until firm, about 30 minutes.

3. Line a baking sheet with parchment paper. Remove a sheet of dough from the freezer, remove the top paper, and cut out cookies with a small (we used a 2-inch) Star of David cookie cutter. If dough gets too soft, return to freezer until firm. Gather up scraps, reroll, and freeze again until firm. Cut out as many cookies as will fit on 1 baking sheet and place them close together on the baking sheet (they will not spread). Using a fork, prick each cookie four times to make 16 holes (to prevent overpuffing). Sprinkle each cut-out cookie with coarse sugar. In a 350° oven bake 1 sheet at a time on the center oven rack until the cookies are lightly browned on edges, 7 to 9 minutes. Let cookies cool on baking sheet set on a wire rack. Repeat with the remaining dough.

4. Spread the Buttercream Frosting lightly on the flat side of half the cookies, and press the other cookies on top to make a sandwich. Makes about 3 1/2 dozen 2-inch sandwich cookies.

Buttercream Frosting:
Cream 1/3 cup unsalted butter (at room temperature) and 1 3/4 cups powdered sugar with an electric mixer on medium speed, scraping the bowl occasionally, until the mixture is smooth, about 2 minutes. Beat in 4 teaspoons heavy (whipping) cream and 1 teaspoon vanilla. Add 1 drop blue food coloring, mixing until combined and until you have the desired color. Makes 1 cup.

Per serving:  107 cal., 6 fat, (4 g. sat. fat), 17 mg chol., 2 mg sodium, 12 g carbo., 0 g fiber, 0 g pro.