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.
STAR-SHAPED SUGAR BISCUITS
These go down very well during Christmas specially with the younger lot. You could make holes and use it as an edible X'mas tree decoration..
Provided by AaliyahsAaronsMum
Categories Dessert
Time 35m
Yield 12 biscuits, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to gas mark 4/350°F/180°C.
- You will need a 10 cm / 4 inch star-shaped biscuit cutter.
- Prepare a baking tray lined with parchment paper.
- Sift the flour alongwith the sugar in a bowl and add in the butter and work with your fingertips until the mixture is crumbly.
- Add the beaten egg and a teaspoon of cold water and mix again until the mixture forms a ball leaving the sides of the bowl clean.
- On a lightly floured surface, roll out the dough to about 1/3 cm thickness.
- Cut out the biscuits using a 10 cm star-shaped cutter.
- If you would like to use it as a decoration, using a skewer, make a hole in each one to thread a wire after baking.
- Transfer the biscuits onto the baking tray and bake them in the middle shelf for 15-20 minutes.
- Remove them from the oven and cool them on the tray for 5 minutes before transferring onto a wire rack to let it cool.
- Meanwhile, make the icing sugar glaze by mixing the icing sugar with the cream till smooth.
- When the biscuits are cold enough to handle, brush the top of the biscuits with the glaze to give it a thin coat and leave it on the rack to dry completely.
- If using as a decoration, once completely cool and dried, thread a thin wire through the holes and hang them on the tree. If not, then store in an airtight container.
Nutrition Facts : Calories 642.4, Fat 24.8, SaturatedFat 15, Cholesterol 114.1, Sodium 178, Carbohydrate 96.3, Fiber 1.9, Sugar 42.5, Protein 9.2
STAR CONFETTI COOKIES
These simple sugar cookies hold their shape when baked, so your cut-outs will have nice, clean edges. Mixed with red, white and blue confetti stars, they're a festive treat for a patriotic celebration.
Provided by Food Network Kitchen
Categories dessert
Time 4h55m
Yield about 56 cookies
Number Of Ingredients 9
Steps:
- Whisk the flour, baking soda and salt in a medium bowl. Mix the vanilla and egg with a fork in a small bowl.
- Beat the butter, granulated sugar and confectioners' sugar together in the bowl of a stand mixer on low speed until the butter has picked up the sugars, about 30 seconds. (If using a hand mixer, beat about 2 minutes.) Increase the speed to medium and beat until slightly creamy, stopping halfway to scrape the bowl, about 1 minute (about 3 minutes with a hand mixer).
- Reduce the speed to low, slowly add in the egg mixture and beat until combined. Add the flour mixture a heaping cup at a time in 2 additions, stopping a few times to scrape the bowl and beaters. (If using a hand mixer, increase the speed as the dough gets thicker to keep the beaters spinning.) Once all the flour is just incorporated, add the confetti stars, increase the speed to medium (higher with a hand mixer) and beat until the dough is very smooth, about 2 minutes (about 5 minutes with a hand mixer).
- Turn the dough out of the bowl and bring it together. Divide the dough into 2 even pieces, each about 11 ounces. Shape each piece into a 6-inch square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
- Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Take the dough pieces out of the refrigerator and let soften until just pliable but still cool and firm, about 15 minutes.
- Dust a piece of parchment with flour. Working quickly, dust one square of the dough with flour and roll it to about 1/4 inch thick. Lift the dough occasionally by sliding a metal spatula or bench scraper underneath to make sure it isn't sticking to the parchment. Cut out 3 1/2-inch star cookies as close together as possible. Cut out the centers of the stars with a 1 1/2-inch cutter. If the dough becomes too soft to cut out, place it in the freezer for 5 minutes to firm back up. Transfer the large and small stars to separate prepared baking sheets, large on one and small on the other, leaving 1 inch between them all. Gather together the scraps and repeat with the remaining dough. When the remaining dough is too small for the large cutter, just cut out small stars. Sprinkle more confetti stars over the top of the cookies and gently press down so they stick. Freeze the cookies on the baking sheets while you repeat with the second dough piece. Freeze the cookies about 10 minutes before baking.
- Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are light golden brown around the edges and slightly firm when gently pressed, 18 to 20 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes.
SUGAR COOKIES
Decorate our buttery, melt-in-the-mouth sugar cookies with piped icing and sprinkles for extra special festive biscuits. They make lovely Christmas gifts
Provided by Liberty Mendez
Time 30m
Yield Makes 20-22
Number Of Ingredients 6
Steps:
- Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.
Nutrition Facts : Calories 130 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
More about "star shaped sugar biscuits recipes"
STAR SUGAR COOKIES - BETTER HOMES & GARDENS
From bhg.com
4.2/5 (10)Calories 35 per serving
- In large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, salt, and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in halves. Wrap; refrigerate dough for 1 hour or until easy to handle.
- Preheat oven to 375 degrees F. On a lightly floured surface, roll half the dough to 1/8 inch thickness. Refrigerate remaining dough until ready to roll. With a 3-inch star-shape cookie cutter, cut dough. Place 1 inch apart on ungreased cookie sheets. Sprinkle with sugars.
- Bake for 5 to 6 minutes or until edges are light brown. Transfer cookies to wire racks to cool. Makes about 4-1/2 dozen cookies.
AUTHENTIC ZIMTSTERNE (GERMAN CINNAMON STARS) - THE …
From daringgourmet.com
4.6/5 (51)Total Time 1 hrCategory DessertCalories 126 per serving
- Preheat the oven to 250 degrees F (do not turn on the fan, it can cause the egg white topping to brown before the cookies are done). Place the rack on the bottom rung of the oven.
- Beat the egg whites in a medium-sized bowl until soft peaks form (be careful not to over-beat the egg whites or the frosting/glaze won't turn out right). Sift the powdered sugar and stir it into the egg whites until combined. Reserve 2 generous, heaping tablespoons of the egg white mixture for the glaze.
- Add the nuts, cinnamon, vanilla sugar and salt and beat until the dough comes together in a fairly stiff but pliable mass. If it's too soft to work with add a few more ground nuts and powdered sugar. (If the dough is too sticky, add a little more nut flour.)
- Press/roll the dough onto a non-stick surface sprinkled with powdered sugar to a thickness of about 1/3 inch. Use a 3-inch star cookie cutter to cut out the cookies and transfer them to a lined or non-stick cookie sheet. Form the scraps of dough into a ball, roll it out again and cut cookies out of the remaining dough.Use a toothpick or small brush to brush on a thin layer of the reserved egg white mixture all the way to the edges of the cookies. (*SEE NOTE)Place the sheet on the bottom rack of the oven. Bake the Zimtsterne for about 30 minutes or until set. Then open the oven door just a crack and let the cookies sit for another 10-15 minutes to further dry out. Then transfer them to a wire rack to cool completely. The cookies can be stored in a dry, airtight container in a cool place for at least 2 weeks.
THE BEST SUGAR COOKIES (RECIPE & VIDEO) - SALLY'S BAKING …
From sallysbakingaddiction.com
CUT-OUT SUGAR COOKIES (HOLD THEIR SHAPE - THE CHUNKY CHEF
From thechunkychef.com
CHRISTMAS COOKIES! (VANILLA BISCUITS/SUGAR COOKIES)
From recipetineats.com
VANILLA STAR BISCUITS | BAKING MAD
From bakingmad.com
GALAXY ICED COOKIES - FOR MATARIKI - KIDS BAKING PROJECT
From mykidslickthebowl.com
HOLIDAY STAR SUGAR COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (60)Category DessertServings 24Total Time 40 mins
- Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup of the flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Sprinkle about 1 tablespoon flour onto work surface; coat all sides of dough with flour. With rolling pin, roll out dough 1/4 inch thick, adding additional flour as needed to prevent sticking.
- With floured 2-inch star-shaped cookie cutter, cut out stars. Gently brush excess flour from stars; place 2 inches apart on ungreased cookie sheets.
- Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Frost cookies with frosting. Sprinkle with sugar.
CHRISTMAS BISCUITS RECIPE - BBC FOOD
From bbc.co.uk
VANILLA SHORTBREAD STAR BISCUIT | TESCO REAL FOOD
From realfood.tesco.com
STAR SHAPED SUGAR COOKIE RECIPE - KIWI FAMILIES
From kiwifamilies.co.nz
STARFISH COOKIES - YOU'RE GONNA BAKE IT AFTER ALL
From bakeitafterall.com
STAR BISCUITS - PACHAKAM.COM
From pachakam.com
STAR COOKIES | DONNA HAY
From donnahay.com.au
STAR SHAPED SUGAR COOKIES - ETSY
From etsy.com
STAR SHAPED BISCUIT - ETSY
From etsy.com
STAR-SHAPED BISCUITS | RECIPES | DELIA ONLINE
From deliaonline.com
#60-minutes-or-less #time-to-make #course #preparation #desserts #cookies-and-brownies #dietary #low-sodium #low-in-something
You'll also love