The dough needs to chill overnight before rolling out, so plan accordingly.
Ingredients
Makes about 48
Step 1
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.)
Step 2
Position rack in center of oven and preheat to 325°F. 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.
Step 3
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.
Step 4
糖粉筛进中碗。使用电工实习ic 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.)
Leave a Review
Reviews (2)
Back to TopThe cookies are delicious but difficult to roll and cut. The trick is with the temperature of the dough. You have only couple of minutes to work with the dough, coming from the refrigerator, until is soft and unworkable. Add more flour, since stars melt apart in the oven. First batch of cookies came out thin and without any recognizable shape. I added more flour and the next batch was presentable. The recipe needs work.
mikulas
Ontario, Canada
1/7/2005
I wanted to have a "first go at it" with this type of cookie. Our youngest has a star cookie cutter and she saw the picture of these cookies on the computer. This was a very tricky one. The temp of the dough had to be just right or everything stuck!!! I will keep looking for the right one to come along. Or, just stick to my fabulous fudge.
rickandzee
Northern California
12/23/2004
