Chocolate-Spice Shortbread Stars
- Preheat oven to 325 degrees F. In a medium bowl stir together flour, sugar, cocoa powder, cinnamon, ginger, cardamom, salt, nutmeg, and cloves. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth.
- On a lightly floured surface, roll dough until 1/2-inch thickness. Using a 1 1/2- to 2-inch star-shape cookie cutter, cut out dough. Place cutouts 2 inches apart on an ungreased cookie sheet.
- Bake about 20 minutes or just until cookies are firm in the center. Transfer to a wire rack and let cool. If desired, drizzle cooled cookies with melted dark and/or white chocolate. Let stand until is set.
From the Test Kitchen
Layer undrizzled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. If desired, drizzle with chocolate before serving.
Nutrition Facts (Chocolate-Spice Shortbread Stars)
- Per serving:
- 85 kcal cal.,
- 5 g fat
- (3 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 12 mg chol.,
- 99 mg sodium,
- 10 g carb.,
- 1 g fiber,
- 3 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet