Sparkling Star Cookies Recipes

SPARKLING STAR COOKIES

Steps:

• Heat oven to 375°F.
• Mix granulated sugar, butter and egg in medium bowl. Stir in flour, almonds, baking soda and salt.
• Divide dough into 3 parts. Roll each part 1/8 inch thick on lightly floured cloth-covered surface. Cut with 2- to 2 1/2-inch star-shaped cookie cutter. Place on ungreased cookie sheet.
• Bake 6 to 7 minutes or until edges are light brown; Cool completely, about 1 hour.
• Mix powdered sugar and water until smooth and a thin spreading consistency. Spread very thinly on cookies. Sprinkle with edible glitter.

FILLED STAR COOKIES

Steps:

• BEAT shortening, sugar and vanilla in large bowl with electric mixer until blended. Beat in egg yolks and orange juice. Combine flour and salt. Mix in gradually until dough is soft. Add more flour if needed. Wrap in wax paper or plastic wrap. Refrigerate overnight.
• HEAT oven to 350 degrees F.
• ROLL out half of chilled dough at a time to about 1/4-inch thickness on a floured surface. Cut using a star cutter. Place on ungreased cookie sheets. Cut out centers of half the stars using a small round cutter. Repeat with remaining dough. Keep chilled until ready to use.
• BAKE 10 to 12 minutes. Cool on cookie sheets for 1 minute. Place on cooling racks to cool completely. Spread whole stars with preserves. Place stars with centers cut out on top. Sift with powdered sugar.

CHOCOLATE STAR COOKIES

Steps:

• Preheat overn to 375°.
• In a large mixing bowl, beat together Crisco, sugar, brown sugar, eggs, water and vanilla until well mixed.
• Add the flour, baking soda & salt to the mixing bowl and mix well.
• Cover and refrigerate dough for 30 minutes.
• Roll dough into 1-inch balls and place on ungreased cookie sheet.
• Place in preheated oven and bake for 9-11 minutes or until light brown.
• As soon as you remove the cookies from the oven, place a chocolate star on the top of each cookie.

HOMEMADE STAR CRUNCH COOKIES

Steps:

• Melt butter over medium heat in a large, deep saucepan. Add cocoa powder and whisk until well combined.
• Unwrap 24 caramels and add them to the saucepan. Cook and stir until melted, about 5 minutes. Stir in condensed milk and vanilla.
• Add mini marshmallows and cook, stirring constantly until melted and smooth, about 5 minutes. Add salt and crispy rice cereal and stir until fully incorporated.
• Place a sheet of parchment or waxed paper on a flat surface. Lightly grease hands with cooking spray and press cereal mixture together to form sixteen 3-inch circular patties. Set aside until completely cool, about 30 minutes.
• Store cookies between layers of parchment or waxed paper in an airtight container up to a week on the counter, or up to 2 weeks in the refrigerator.

SPARKLING STAR COOKIES

Steps:

• Heat oven to 375 degrees F.
• Mix granulated sugar, butter and egg in medium bowl. Stir in flour, almonds, baking soda and salt.
• Divide dough into 3 parts. Roll each part 1/8 inch thick on lightly floured cloth-covered surface. Cut with 2- to 2 1/2-inch star-shaped cookie cutter. Place on ungreased cookie sheet.
• Bake 6 to 7 minutes or until edges are light brown; Cool completely, about 1 hour.
• Mix powdered sugar and water until smooth and a thin spreading consistency. Spread very thinly on cookies. Sprinkle with edible glitter.

PEPPERMINT STARS

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs. Combine flour, baking powder and salt; add to creamed mixture. Stir in crushed candies. Cover and refrigerate for 1 hour. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into shapes with a floured 2-1/2-in. star cookie cutter. Place 2 in. apart on greased baking sheets. Bake at 325° for 10-12 minutes or until lightly browned. Remove to wire racks to cool., For glaze, in a small bowl, combine confectioners' sugar, milk and extract; stir until smooth. Tint with food coloring if desired. Spread over cookies.

SHINING STAR COOKIES

Steps:

• Preheat your oven to 350°F.
• Put the sugar and butter into a large bowl. Stir them together with a wooden spoon, until the mixture is smooth.
• Break the egg into to a separate bowl. Use a fork to stir the egg hard, until the yolk and the white are mixed together well. Mix the beaten egg into the mixture in the bowl, a little at a time.
• Sift the flour and allspice through a sieve into the bowl. Mix everything together really well, using the wooden spoon.
• Use your hands to squeeze the mixture together to make a dough. Then, squeeze the dough into a large ball.
• Dust a clean work surface and rolling pin with a little flour. Don't use too much flour or the dough will get tough. Roll out the ball of dough until it is about 1/4 inch thick.
• Draw around a cookie sheet on parchment paper. Cut out the shape and put it on the baking sheet. Cut the stars from the dough using the large star cookie cutter. Place the stars on the parchment sheet.
• Make a hole in each star by pressing the drinking straw through the dough, near to the top of one of the points.
• use the small cookie cutter to cut a hole in the middle of each star. The hole should be only slightly bigger than the candy.
• Squeeze the scraps of dough into a ball. Roll out the dough again and cut out the rest of the stars. Place them on the parchment sheet and make holes and circles in them too.
• Put a candy into the middle of each star. It looks better if you use different colored hard candies. Put the cookie sheet on the middle shelf of the oven and bake the stars at 350°F for 12 minutes.
• Take the cookies out of the oven. Leave them on the baking sheets until they have cooled completely. Remove carefully. This is where you can eat them, or make them into ornaments by stringing a ribbon through each hole at the tip of the stars.

SPARKLY LEMON COOKIES

Steps:

• Preheat oven to 325 degrees. In a small bowl, whisk together flour and salt. In a large bowl, beat butter, granulated sugar, and lemon zest on medium speed until pale and fluffy, about 10 minutes. Beat in eggs until combined. Gradually add flour mixture and beat on low until just combined. Slowly add milk and beat on medium until a dough forms, about 5 minutes.
• Transfer dough to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets. Bake, rotating sheets halfway through, until bottoms of cookies are pale golden, 16 to 18 minutes. Transfer sheets to wire racks; let cool completely.
• In a bowl, whisk together confectioners' sugar and lemon juice until smooth. Using a pastry brush, brush glaze onto cookies. Sprinkle with sanding sugar. Let glaze harden, about 20 minutes. (Cookies can be stored in an airtight container at room temperature up to 3 days.)

PINEAPPLE STAR COOKIES

Steps:

• In a large bowl, cream the butter and cream cheese until light and fluffy, 5-7 minutes. Add the flour and mix well. Cover and refrigerate until easy to handle, about 2 hours. , Meanwhile, in a saucepan, combine sugar and flour; add pineapple and stir until blended. Cook over low heat until mixture comes to a boil and is thickened. Cover and refrigerate. , Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut into 3-in. squares. Place 1 in. apart on ungreased baking sheets. , To form star, make a 1-1/4-in. cut from each corner toward center (do not cut through center). Place 1/2 teaspoon of pineapple filling in the center of each. Fold every other point toward the center, overlapping pieces; press lightly to seal. , Bake at 375° until set, 8-10 minutes. Remove to wire racks to cool. , For frosting, combine the confectioners' sugar, butter, milk and vanilla in a bowl until smooth. Drizzle over cookies; sprinkle with walnuts.

SPARKLING VANILLA SANDWICH COOKIE

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, mix together butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs and salt; mix to combine. Add evaporated milk, vanilla extract, and vanilla bean seeds, if using; mix to combine.
• Reduce speed to low; slowly add flour. Mix until just combined; do not overmix. Divide dough into 4 equal pieces and shape each piece into a disk. Cover tightly with plastic wrap. Transfer to refrigerator and chill until firm, at least 1 hour.
• Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats or parchment paper.
• Working with one disk at a time, form dough into 1-teaspoon-sized balls. Roll each ball in sanding sugar and place on prepared baking sheet, about 2 inches apart. Lightly dip the bottom of a drinking glass in flour and gently press down on ball to flatten slightly. Transfer baking sheets to oven and bake until puffy, but still soft, 8 to 10 minutes. Let cool slightly on baking sheets before transferring to a wire rack to cool completely.
• Using a small offset spatula, carefully spread about 1 teaspoon filling on the flat side of one cookie; top with another cookie to make a sandwich. Repeat process with remaining filling and cookies.