Chocolate-Spice Shortbread Stars

  • Makes: 20 servings
  • Yields: 20 to 24 cookies
  • Prep: 25 mins
  • Bake: 20 mins 325°F per batch
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Chocolate-Spice Shortbread Stars
1 1/4
cup sugar
teaspoon ground cinnamon
teaspoon ground ginger
teaspoon ground cardamom
teaspoon salt
teaspoon ground nutmeg
teaspoon ground cloves
cup butter
tablespoons dark chocolate pieces, melted (optional)
tablespoons white baking pieces, melted (optional)
  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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