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.
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.
LINZER STAR SANDWICH COOKIES
Provided by Alex Guarnaschelli
Time 1h10m
Yield 2 1/2 to 3 dozen 1 1/2-inch cookies
Number Of Ingredients 8
Steps:
- For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the granulated sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes.
- In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg.
- Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and it needs to be rolled fairly quickly. Lay three large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make three dough "sandwiches." Press these wax-paper-and-dough-sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place two of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8 inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other two. Let them chill at least 10 minutes.
- Preheat the oven to 350 degrees F.
- Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch stars (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the stars neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
- Make the cookie tops: Cut a star, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between two of the pieces of wax paper and cut additional stars, if desired.
- Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the trays for a few minutes before gently transferring them to a flat surface. P
- Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly. Spoon 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a top star squarely on each. Dust with powdered sugar, if desired.
ICED SUGAR COOKIES
Provided by Food Network Kitchen
Time 4h
Yield 24 to 36 cookies
Number Of Ingredients 10
Steps:
- Sift the flour, baking powder and salt into a medium bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
- Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, lightly dust the dough with flour and roll out between 2 pieces of parchment paper until about 1/8 inch thick. Refrigerate until slightly firm, about 15 minutes. Cut out shapes using 2-to-4-inch cookie cutters and transfer to the prepared baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Refrigerate the cutouts until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake the cookies, switching the position of the pans halfway through, until just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Meanwhile, make the icing: Sift the confectioners' sugar and meringue powder into a large bowl. Beat in 6 tablespoons water with a mixer on medium speed until soft, glossy peaks form. Spread on the cookies and decorate with nonpareils. Let set, about 1 hour.
ICED HEART COOKIES
Show your love with these adorable sugar cookies! They're cut out in heart shapes and decorated with royal icing and edible luster dust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Cookies: In a bowl, whisk together flour, baking powder, and salt. Beat butter and sugar on medium-high speed until light and fluffy. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic and freeze until firm, about 20 minutes.
- Preheat oven to 325 degrees. Line 2 rimmed baking sheets with parchment. Remove 1 disk of dough; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting with flour as needed. Cut shapes with 2 1/2-inch heart-shaped cookie cutters. Using a spatula, transfer to prepared baking sheets (if dough gets too soft, refrigerate 10 minutes). Reroll scraps and cut more shapes. Repeat with remaining disk of dough.
- Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. (If bubbles form, tap baking sheet firmly against oven rack a few times during baking.) Let cool completely on wire racks. Cookies can be stored in an airtight container up to 1 week.
- Royal Icing: In the bowl of a mixer fitted with the paddle attachment, combine confectioners' sugar and egg white on low speed. Add a scant 1/4 cup water, then increase speed to medium-high and mix until icing holds a ribbon-like trail on surface for 3 seconds when you raise paddle, about 10 minutes. Reduce speed to low and mix 1 minute more to eliminate air bubbles. Divide icing and add food color, a drop at a time, until desired color is reached to one half. Use immediately, or store in an airtight container in refrigerator up to 3 days. Stir well before using.
- Decorating: Pour white icing into a bowl, hold a cookie face down, and gently dip it in, letting excess drip off and tapping gently to remove bubbles. Arrange iced cookies end to end. Let dry completely, then brush across each cookie diagonally with pink "paint." For gold specks, dot on edible luster dust mixed with a bit of lemon or other clear extract.
SOFT FROSTED SUGAR COOKIES
These taste just like Loft House sugar cookies and are just as soft.
Provided by Ashley Bluth
Categories Desserts Cookies Sugar Cookies
Time 1h
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough.
- Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.
- Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool.
- Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 23.6 g, Cholesterol 13.9 mg, Fat 7.4 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 113.9 mg, Sugar 15.5 g
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
SPARKLING STAR COOKIES
A touch of finely chopped almond adds flavor and texture to these star-shaped cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 60
Number Of Ingredients 10
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.
Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg
WHITE CHOCOLATE CHIP GINGER COOKIES
I came up with this recipe when I wanted a ginger cookie and didn't have any molasses. This has a delicate flavor, not as strong as your typical ginger cookie or gingerbread, but the vanilla chips give it a great creamy richness that complements the spice. It makes an excellent Christmas cookie, and 1 cup of walnuts can be added for another layer of flavor.
Provided by MRSPARKERII
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and sugar together in a large bowl until creamy. Add egg and vanilla extract; mix well.
- Whisk flour, ginger, cinnamon, baking soda, baking powder, nutmeg, and cloves together in another bowl. Beat flour mixture into butter mixture until dough is just-combined. Stir vanilla chips into dough. Drop dough by the 1/8-cup full 2-inches apart on a baking sheet.
- Bake cookies in the preheated oven until golden and soft, 10 to 11 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 26.6 g, Cholesterol 28.1 mg, Fat 11.8 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 124.8 mg, Sugar 9 g
SUGAR-COOKIE STARS
Basic sugar cookies are the star of dessert when iced and decorated with edible silver dust. The icing will thicken as it sits, so make it once the cookies have cooled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h30m
Yield Makes 32
Number Of Ingredients 10
Steps:
- Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.
- Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg.
- Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
- Preheat oven to 350 degrees. Roll out dough to a 1/4-inch thickness on a lightly floured surface. Cut out various star shapes using 3-to-4-inch cutters. Transfer to parchment-lined baking sheets, spacing each 1 inch apart.
- Bake until cookies are just turning gold around the edges, 10 to 12 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks. Let cool completely.
- Make the icing: Whisk together confectioners' sugar and egg whites with a mixer on medium speed until icing is glossy-white and holds a ribbonlike trail on the surface for 5 seconds when beater is raised, about 5 minutes.
- Transfer icing to a pastry bag fitted with a small round tip. Pipe an outline of icing around the edges, then flood each cookie with more icing to cover. Sift edible silver dust over cookies. Let cookies dry completely.
MELANIA TRUMP'S SOUR CREAM STAR COOKIES RECIPE BY TASTY
Melania Trump's star-shaped butter cookies are festive and fun! The dough is rolled thin to make cookies with a crispy texture that'll give you that satisfying crunch.
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 55m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the flour and baking soda.
- In a large bowl, cream the butter and powdered sugar with an electric hand mixer until smooth and creamy. Add the egg, egg white, and sour cream and beat until light yellow and fluffy.
- Gradually add the flour mixture to the wet ingredients, beating until just combined.
- Shape the dough into 2 discs and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (180°C). Grease a baking sheet with nonstick spray.
- Liberally flour a clean surface and use a floured rolling pin to roll out each disc of dough to ⅛-inch thick.
- Using a 2-inch star cookie cutter, cut out as many cookies as you can from a dough sheet and transfer to the prepared baking sheet. Gather up any scraps, shape into a disc, wrap in plastic, and refrigerate while you bake the first batch of cookies.
- Bake the cookies for 10 minutes, until light golden. Cool the cookies for 2 minutes on the sheet tray before transferring to a cooling rack and let cool completely. Repeat to make more cookies with the remaining dough.
- Enjoy!
Nutrition Facts : Calories 16 calories, Carbohydrate 2 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 2 grams
WHITE ICED STAR COOKIES
Make and share this White Iced Star Cookies recipe from Food.com.
Provided by Pink Penguin
Categories Dessert
Time 35m
Yield 18 cookies
Number Of Ingredients 5
Steps:
- Heat the oven to 190c/fan 170c/Gas 5. Beat the butter and sugar together until asoft and pale, creamy colour. Gradually beat in teh egg. Mix the flour, making a smooth dough.
- Lightly dust a work surface with flour and quickly roll out the dough. Press out star shapes, place in a baking sheet and cook for 8-10 mins until golden at the edges. Carefully lift with a palette knife and cool on a wire rack.
- Put the icing sugar in a bowl and add enough hot water to mix the icing sugar to a stiff consistency. Spoon the icing on to the biscuits and smooth out.Leave to harden.
Nutrition Facts : Calories 202.1, Fat 7.2, SaturatedFat 4.4, Cholesterol 29.6, Sodium 52.1, Carbohydrate 32.7, Fiber 0.5, Sugar 19.3, Protein 2.2
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