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Chocolate-Spice Shortbread Stars

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  • Makes: 20 servings
  • Yields: 20 to 24 cookies
  • Prep: 25 mins
  • Bake: 20 mins 325°F per batch

Chocolate-Spice Shortbread Stars

Rate me!
  • Makes: 20 servings
  • Yields: 20 to 24 cookies
  • Prep: 25 mins
  • Bake: 20 mins 325°F per batch

Directions

  1. 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.
  2. 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.
  3. 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

To Store:

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

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