100 Christmas Stars

Preparation steps

• Before preparing the dough, let all the ingredients be at room temperature. Put the flour in a larger bowl, add the margarine that you cut into pieces, and rub well into the flour with your fingers. The mixture must be uniform and crumbly at the end. Add sugar, vanilla sugar and baking powder, then stir the mixture lightly with your hands or a food processor. Combine the egg, yolk, sour cream and lemon zest with a fork, add to the first mixture and start kneading the dough with your hands. In a few minutes you will have a smooth, fine ball of dough. If it doesn't work because the dough is too dry, add a little more sour cream.
• Cut the dough in half immediately, wrap each half in cling film and place in the fridge for half an hour. during this time preheat the oven to 180˙C, and prepare two large baking trays, line them with baking paper.
• Take out one half of the dough, roll it out thinly on a floured surface (I stretch only a little thicker than the Hungarian crust), take out the stars or flowers with a mold, and arrange them on a baking sheet very slightly spaced because they do not grow much during baking.
• Knead the dough and repeat the process. when you fill two trays, put them in the oven first. they only need a few minutes, check often because they burn out quickly. they must remain white on the upper side and turn slightly yellow on the lower side.
• When you have baked the stars from the first half of the dough, leave them to cool (they don't need much), transfer them to a tray, and in the same way bake the stars from the second half of the dough, these with a hole in the middle.
• When everything is baked and cooled, gently heat the jam and stir to make it smooth. sprinkle the stars with the hole with powdered sugar, and smear the others one by one with jam and combine.
• * From this amount of dough I get about 100 ready-made stars, with the fact that I stretch the dough thinly, and I have small molds, so you adjust the measurements to your needs. * wait until the jam hardens, and they are better tomorrow, even better the day after tomorrow, as long as they last the most with me :-))
• These went as a gift :-)