Red, White and Blue Stars

• 5 cups cake flour, plus more for work surface (not self-rising)
• 2 teaspoons baking powder
• 1 12 teaspoons salt
• 12 ounces unsalted butter, softened
• 1 13 cups granulated sugar
• 4 large egg yolks
• 1 tablespoon vanilla
• 2 tablespoons heavy cream, plus more for brushing
• 34 cup raspberry jam
• 34 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.

cake flour, baking powder, salt, butter, sugar, egg yolks, vanilla, heavy cream, raspberry jam, blueberry jam, sanding sugar

Taken from www.food.com/recipe/red-white-and-blue-stars-333236 (may not work)