• 2 Ratings

Use a decorating bag to create the concentric star shapes, and sprinkle with yellow-colored sugar for a sparkling finish. Hint: Store extra, unfrosted cookies in the freezer for up to 3 months.

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Concentric Star Sugar Cookies

Ingredients

Directions

  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, milk, vanilla, and almond extract until combined. Beat in the ground almonds and as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill dough about 2 hours or until easy to handle.

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  • Preheat oven to 350°F. On a lightly floured surface, roll half the dough at a time to 1/8-inch thickness.Using a 3- to 3-1/2-inch star-shape cookie cutter, cut out dough. Place cutouts 1 inch apart on ungreased cookie sheets.

  • Bake for 7 to 9 minutes or until edges are light brown. Transfer cookies to a wire rack and let cool.

To decorate:

  • Outline and flood cookies with glaze-consistency white Royal Icing; let stand until completely dry. Using a decorating bag fitted with a small round tip, pipe concentric stars on cookies using frosting-consistency yellow-tinted Royal Icing. While icing is wet, sprinkle piped stars with yellow colored sugar, gently tapping off excess.

To Store:

Layer 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.

Nutrition Facts (Concentric Star Sugar Cookies)

86 calories; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 14 mg cholesterol; 41 mg sodium. 13 mg potassium; 12 g carbohydrates; 0 g fiber; 9 g sugar; 1 g protein; 0 g trans fatty acid; 97 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Royal Icing

Ingredients

Directions

  • In a large mixing bowl stir together the powdered sugar, meringue powder, and cream of tartar. Add the water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until icing is very stiff. If not using right away, cover bowl with a damp paper towel and cover paper towel with plastic wrap; chill for up to 48 hours.

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**Tip:

Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.

Reviews

2 Ratings
  • 5 star values: 2
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