Recipes and Cooking Sandwich Star Sugar Cookies Be the first to rate & review! These lemon curd-filled sugar cookies add a zesty finishing touch to any menu. Surprise: They're super easy and quick to make! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 14, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Chill Time: 2 hrs Bake Time: 7 mins Total Time: 35 mins Servings: 36 Yield: 36 to 48 cookies Jump to Nutrition Facts Ingredients ⅔ cup butter, softened ¾ cup granulated sugar 1 teaspoon baking powder ¼ teaspoon salt 1 egg 1 tablespoon milk 1 teaspoon vanilla 2 cup all-purpose flour 1 recipe Royal Icing white nonpareils lemon curd Royal Icing 1 16 ounce package powdered sugar (4-1/4 cups) 3 tablespoon meringue powder ½ teaspoon cream of tartar ½ cup warm water 1 teaspoon vanilla Directions In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle. Preheat oven to 375°F. On a lightly floured surface, roll one dough portion at a time to 1/8 to 1/4 inch thick. Using a 2-1/2- to 3-inch star-shape cookie cutter, cut out dough. Using a 1-1/2- to 2-inch star-shape cookie cutter, cut a star shape from the center of half of the cookies. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake for 7 to 10 minutes or until edges are very light brown. Transfer cookies to a wire rack; cool. To decorate: Outline and flood the cookies with cutouts with glaze-consistency white Royal Icing; sprinkle icing evenly with white nonpareils. Set cookies aside. Spread 1 teaspoon lemon curd on bottom of each cookie without a cutout. Top with a glazed cookie, bottom side down, to make a sandwich. Royal Icing In a large mixing bowl stir together the powdered sugar, meringue powder, and cream of tartar. Add the water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until icing is very stiff. If not using right away, cover bowl with a damp paper towel and cover paper towel with plastic wrap; chill for up to 48 hours. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months. **Tip: Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store. Rate it Print Nutrition Facts (per serving) 74 Calories 4g Fat 10g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 74 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 15mg 5% Sodium 49mg 2% Total Carbohydrate 10g 4% Total Sugars 4g Protein 1g Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 11mg 0% Folate, total 12.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.