WHITE STAR COOKIES
Just in time for the holidays, or anytime. I'm not sure you can get the white star chocolate candy anymore, but I use the white chocolate bark they sell in the 1 pound blocks with equal success. (16 oz.) You will then need to up the amount of other ingredients used accordingly. Not sure on the serving amount.
Provided by CoffeeB
Categories Drop Cookies
Time 20m
Yield 16 cookies
Number Of Ingredients 5
Steps:
- Melt the white star candy and peanut butter together.
- Add all other ingredients and mix together.
- Drop by spoonfuls onto wax paper.
- Refrigerate until hardened.
Nutrition Facts : Calories 229.5, Fat 14.9, SaturatedFat 5.3, Cholesterol 4.5, Sodium 161, Carbohydrate 20.8, Fiber 1.3, Sugar 15.4, Protein 5.3
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.
WHITE SUGAR COOKIES
This is an old-time cookie recipe, that came from my Mom's collection - I'm sure you will enjoy this one and it makes about 6 dozen cookies!! It freezes well also,
Provided by Chef mariajane
Categories Drop Cookies
Time 8m
Yield 6 dozen cookies
Number Of Ingredients 12
Steps:
- Cream together shortening, sugar and eggs.
- Sift together salt, flour, cream of tartar, baking soda and nutmeg.
- Blend together milk, vanilla and lemon,.
- Alternately blend into the creamed mixture the dry ingredients with the milk mixture ending with the milk mixture. Add the walnuts.
- Drop by teaspoonful onto greased cookie sheet.
- Bake at 400F 8-10 minutes or until browned.
Nutrition Facts : Calories 1128.7, Fat 51.1, SaturatedFat 11.4, Cholesterol 76.2, Sodium 1274, Carbohydrate 153, Fiber 4.2, Sugar 67.7, Protein 17.2
WHITE CHOCOLATE STAR SANDWICH COOKIES
These dazzling sandwich cookies are sure to be the star of your holiday dessert tray. A rich mixture of white chocolate and cream cheese forms the sweet yet simple filling.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cookie dough and flour until combined. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a floured 2-3/4-in. star cookie cutter. Place 2 in. apart on ungreased baking sheets. , Decorate half of the cookies with sugars and nonpareils. Bake at 350° for 7-9 minutes or until edges are golden brown. Remove to wire racks to cool., In a microwave, melt white chocolate; stir until smooth. , Cool. In a small bowl, beat the cream cheese, butter and food coloring until fluffy. Gradually beat in confectioners' sugar and melted chocolate until smooth. Spread over the tops of plain cookies; top with decorated cookies. Store in the refrigerator.
Nutrition Facts : Calories 124 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 87mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
RED, WHITE, AND BLUE STARS
Crisp sugared tops give way to tender, buttery cookies sandwiching sweet-tart berry jam. Assembled before baking, the stars' rich dough and fruity filling melt into each other.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 40 sandwich cookies
Number Of Ingredients 11
Steps:
- Sift flour, baking powder, and salt into a large bowl. Cream butter and granulated sugar, with a mixer on medium speed, until pale and fluffy. Beat in yolks and vanilla until well combined. Add flour mixture in 3 additions, alternating with cream and beating well after each addition. Shape dough into 4 disks, wrap each in plastic, and refrigerate for at least 3 hours (or up to 3 days).
- On floured parchment, roll 1 disk of dough into a 1/8-inch-thick rectangle. Repeat with remaining disks. Stack sheets of dough and parchment, and refrigerate for 1 hour or freeze for 30 minutes.
- Spread raspberry jam on 1 sheet of dough, blueberry jam on another. Top each with a plain sheet of dough. Refrigerate for 1 hour or freeze for 30 minutes.
- Preheat oven to 350 degrees. Cut out cookies using a 2 1/2-inch star-shaped cutter, and space 1 inch apart on parchment-lined baking sheets. Brush with cream, and sprinkle with sanding sugar. Refrigerate for 30 minutes or freeze for 15 minutes.
- Bake, rotating sheets halfway through, until golden, 16 to 20 minutes. Transfer cookies to wire racks, and let cool completely. If desired, bake dough scraps.
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