Christmas Stars
Ready In: 1 hr 15 mins
Yields: 2 dozen
Ingredients
- 1⁄2 cup butter
- 1⁄3 cup sugar, plus
- 2 tablespoons sugar
- 1 large egg
- 1⁄2 tablespoon light corn syrup
- 1 teaspoon lemon extract
- 1 teaspoon lemon rind, grated
- 1 3⁄4 cups all-purpose flour
- 1⁄8 teaspoon salt
Glaze
- 1 cup confectioners' sugar
- 4 teaspoons lemon juice
- yellow food coloring
- colored sugar sprinkle
Directions
- In medium bowl, with electric mixer on medium, beat butter and sugar until light and fluffy.
- Beat in egg, corn syrup, lemon extract and lemon rind until well-blended.
- Reduce mixer speed to low and gradually beat in flour and salt.
- Gather dough into 2 balls and flatten each into a disk and wrap in plastic.
- Refrigerate at least one hour or overnight.
- Soften dough a bit at room temperature before rolling out.
- Heat oven to 325 and lightly grease two baking sheets.
- Roll out dough between two sheets of waxed paper to 1/4" thickness.
- Cut out cookies with a 2 1/2" satar cookie cutter.
- Bake 12 - 15 minutes (until lightly browned).
- Cool cookies on baking sheets for 5 minutes and then transfer to wire racks.
- For glaze: whisk together confectioner's sugar and lemon juice.
- Divide the glaze into two bowls and tint one with yellow food coloring.
- One cookie at a time, spread either the white or the yellow glaze onto the cookie.
- Using a toothpick, drag the alternate color of glaze through the wet cookie to make wispy designs.
- Dip edges of cookie into sugar crystals.
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