GRANDMA'S STAR COOKIES
My husband's grandma would only make these butter cutouts with a star cookie cutter. I use various shapes for celebrations throughout the year. -Jenny Brown, West Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 7 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in orange juice concentrate and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 2 hours., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350° until edges are firm, 7-8 minutes. Remove to wire racks to cool., For frosting, combine the confectioners' sugar, butter, orange juice concentrate, vanilla and enough milk to reach spreading consistency. Tint with food coloring if desired. Frost cookies; decorate as desired.
Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
RED STAR COOKIES
These super stars are plenty sweet and sturdy, making them great for shipping. Slip decorated cookies in stacks of three inside plastic storage bags then rest stacks in disposable plastic containers. Put containers in a cardboard box, then add crumpled newspaper so everything is tightly packed. Seal it with a kiss-or a card. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 3-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs, one at a time. Beat in orange juice concentrate and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 8-10 minutes or until edges are light brown. Cool on pans 5 minutes. Remove to wire racks to cool completely., For icing, in a small bowl, combine confectioners' sugar, warm water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Tint red with food coloring. Keep unused icing covered with a damp cloth at all times. If necessary, beat again on high speed to restore texture., Spread icing on cookies; immediately sprinkle with colored sugar. Let stand until set.
Nutrition Facts : Calories 215 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 154mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.
SUGAR-COOKIE STARS
Basic sugar cookies are the star of dessert when iced and decorated with edible silver dust. The icing will thicken as it sits, so make it once the cookies have cooled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h30m
Yield Makes 32
Number Of Ingredients 10
Steps:
- Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.
- Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg.
- Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
- Preheat oven to 350 degrees. Roll out dough to a 1/4-inch thickness on a lightly floured surface. Cut out various star shapes using 3-to-4-inch cutters. Transfer to parchment-lined baking sheets, spacing each 1 inch apart.
- Bake until cookies are just turning gold around the edges, 10 to 12 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks. Let cool completely.
- Make the icing: Whisk together confectioners' sugar and egg whites with a mixer on medium speed until icing is glossy-white and holds a ribbonlike trail on the surface for 5 seconds when beater is raised, about 5 minutes.
- Transfer icing to a pastry bag fitted with a small round tip. Pipe an outline of icing around the edges, then flood each cookie with more icing to cover. Sift edible silver dust over cookies. Let cookies dry completely.
FLAG COOKIES
This simple sugar cookie, decorated with royal icing in red, white, and blue, makes a perfect patriotic treat perfect for Memorial Day or the 4th of July. To achieve flawless flag stripes, use plastic squeeze bottles to flood the cookies with royal icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12 cookies
Number Of Ingredients 7
Steps:
- Cut a 3-by-5-inch template out of lightweight cardboard, or create a template by stacking several index cards together, then wrapping them in plastic wrap, leaving one side smooth; set aside. Line 2 baking sheets with Silpat baking mats or parchment paper, and set aside.
- Preheat oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar for 1 minute. Add vanilla, flour, and salt, and mix until just combined, 1 to 2 minutes more.
- On a lightly floured surface, roll out dough to 1/4 inch thick. Place the smooth side of the template onto the dough, and cut out a rectangle using a paring knife; repeat to make a total of 16 rectangles, re-rolling dough as needed.
- Transfer rectangles to prepared baking sheets using a wide spatula. Chill for at least 1 hour.
- Bake cookies until they are just beginning to color and are lightly firm to the touch, 15 to 18 minutes. Remove to cooling rack, and let cool completely.
- Divide the royal icing evenly among 4 bowls, and cover each tightly with plastic wrap. Set one bowl aside for outlining the cookies. Add red food coloring to one of the bowls, and mix thoroughly, adding more food coloring if necessary to obtain desired color. Add 2 or 3 teaspoons of water to icing so it is loose enough to flow easily off of a spatula when lifted and forms a ribbon that dissolves almost immediately. Replace plastic wrap, and cover tightly. Repeat this process with another bowl of icing using blue food coloring. To the third bowl of icing, add just the water, and mix thoroughly. Recover all bowls tightly with plastic wrap.
- Transfer the reserved outlining icing to a small pastry bag fitted with a No. 5 tip. Pipe an even line on the outside edges of the cookie. Divide the cookie in half with a horizontal line. To form the outline of the canton (the field of stars), pipe a vertical line 1/3 of the way from the left side of the cookie until it meets the first horizontal line. To form the stripes, pipe two evenly spaced horizontal lines above the original horizontal line and to the right of the canton. Pipe 3 more evenly spaced horizontal lines from left to right under the canton. Repeat this process on the remaining cookies. Reserve the icing in the pastry bag for the stars. Allow the icing to dry for at least 1 hour.
- Place the remaining 3 icings into separate squeeze bottles. Flood the field of stars with enough blue icing to fill the space evenly without overflowing. Use the tip of a small knife or a wooden skewer to push the icing completely into the corners. Using the same technique, flood every other stripe with the red icing. Allow the icing to dry for at least 2 hours. Flood the remaining stripes with the white icing.
- Change the tip of the pastry bag with the reserved white icing to a No. 16 tip. Pipe out as many stars onto the blue icing as will fit. Allow the icing to dry.
SUGAR STAR & FLAG COOKIES
I volunteer with a group that bakes treats for military personnel serving overseas. We really like to send these soft sugar cookies because they ship well and taste great! -Susan Whetzel, Pearisburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 10 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with floured 2- to 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugars as desired., Bake at 350° for 9-11 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Decorate with icing and additional sugars if desired.
Nutrition Facts : Calories 51 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 42mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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