These buttery shortbreads taste best sandwiched with decadent chocolate ganache (see our variation below).
Just before serving, spread about 1/2 tsp (2 mL) seedless raspberry or strawberry jam over 1 cookie. Top with another cookie to make a sandwich.
Chocolate ganache sandwich
In a small saucepan, bring 1/4 cup (50 mL) whipping cream to a boil. Meanwhile, finely chop 3 oz (90 g) bittersweet or semi-sweet chocolate and place in a medium-size bowl. Pour boiling cream overtop, then stir until chocolate is completely melted and smooth. If still lumpy, place in microwave, uncovered, on high 15 seconds. Stir until smooth. If not using right away, cover and refrigerate up to 1 week. Before using, however, reheat in microwave or in a double boiler. Cool to room temperature before using. On the day you serve cookies, lightly spread the bottom side of half the stars with chocolate, then cover with remaining cookie tops. Sprinkle with more icing sugar, if needed.