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Four-Point 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 granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in 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 about 2 hours or until dough is easy to handle.

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  • Preheat oven to 375°F. On a lightly floured surface, roll one dough portion at a time to 1/8 to 1/4 inch thick. Using a 5- to 5-1/2-inch elongated diamond cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.

  • Bake for 7 to 10 minutes or until edges are very light brown. Transfer cookies to a wire rack; cool.

To decorate:

  • Outline and flood one lengthwise half of each cookie with yellow-tinted Royal Icing; carefully sprinkle the yellow icing with yellow colored sugar, shaking off excess. Let stand until dry. Outline and flood remaining half of each cookie with glaze-consistency white Royal Icing; sprinkle with white decorating sugar, gently tapping off excess. Let stand until dry. (If desired, hold a piece of waxed paper over yellow-coated side to avoid sprinkling white sugar onto yellow side.) Use Royal Icing to attach two cookies to form a star.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition Facts (Four-Point Star Sugar Cookies)

74 calories; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 15 mg cholesterol; 49 mg sodium. 11 mg potassium; 10 g carbohydrates; 0 g fiber; 4 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; 12 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.

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