Iced Stars Recipe - Cooking Index
Iced Stars Recipe - Cooking Index
The dough needs to chill overnight before rolling out, so plan accordingly.
Courses: Dessert| 1 2/3 cups | 104g / 3.7oz | All-purpose flour |
| 1/4 teaspoon | 1.3ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 1/4 cups | 247g / 8.7oz | Unsalted butter - (2 1/2 sticks) - divided, and |
| At room temperature | ||
| 2/3 cup | 131g / 4.6oz | Sugar |
| 1 1/2 teaspoons | 7.5ml | Vanilla extract - divided |
| 1/4 teaspoon | 1.3ml | Almond extract |
| 1 cup | 198g / 7oz | Powdered sugar |
| 3 1/2 teaspoons | 17ml | Whole milk - more or less |
| Assorted decorative candies | ||
| = (such as colored sugar crystals, edible | ||
| Glitter, and nonpareils) |
Sift first 3 ingredients into medium bowl. Using electric mixer, beat 1 cup butter and 2/3 cup sugar in large bowl until smooth. Beat in 1 teaspoon vanilla extract and almond extract. Beat in flour mixture until just blended. Gather dough together; divide in half. Flatten each half into disk, wrap in plastic, and chill overnight. (Can be made 2 days ahead. Keep chilled. Soften dough slightly at room temperature before rolling out.)
Position rack in center of oven and preheat to 325 degrees. Line 2 large baking sheets with parchment paper. Working with 1 disk at a time, roll out on lightly floured surface to scant 1/4-inch thickness. Cut out cookies with assorted cutters. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather scraps and roll out on lightly floured surface; cut out additional cookies. Repeat until all dough is used.
Bake cookies, 1 sheet at a time, until edges and bottoms are light golden, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
Sift powdered sugar into medium bowl. Using electric mixer, beat in 1/4 cup butter, 1/2 teaspoon vanilla, and enough milk by teaspoonfuls to form thick icing. Spread thinly onto cookies. Decorate as desired. Let stand until set, about 2 hours. (Can be made 3 days ahead. Store between waxed paper in airtight container at room temperature.)
This recipe yields about 48 cookies.
Source:
Bon Appetit, December 2004
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