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Recipe Summary

prep:
1 hr
chill:
1 hr or overnight
bake:
15 mins at 325° per batch
Yield:
2 dozen cookies
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Glazed Christmas Stars

Ingredients

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Directions

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  • In medium bowl, with electric mixer on medium, beat butter and sugar until light and fluffy. Beat in egg, corn syrup, lemon extract, and lemon rind until well-blended. Reduce mixer speed to low, and gradually beat in flour and salt. Gather dough into 2 balls; flatten each into a disk and wrap in plastic. Refrigerate dough at least 1 hour, or overnight. Set out dough briefly at room temperature to soften before rolling out.

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  • Heat oven to 325°F. Lightly grease two large baking sheets. Between two sheets of waxed paper, roll one disk to 1/4-inch thickness. Remove top sheet of waxed paper. Cut out cookies with a 2-1/2-inch star cookie cutter. Gather scraps and reroll. Repeat with remaining dough.

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  • Bake 12 to 15 minutes, or until lightly browned. Cool cookies on baking sheets 5 minutes. Transfer to wire racks and cool.

Nutrition Facts (Glazed Christmas Stars)

111 calories; total fat 4g; carbohydrates 17g; fiberg; protein 1g.

Glaze

Ingredients

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Directions

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  • To decorate, whisk together powdered sugar and lemon juice. Divide glaze into two bowls. Tint one portion of glaze yellow with food coloring. Working with one cookie at a time, spread either white or yellow glaze onto cookie. Using a toothpick, drag the alternate-color glaze through the wet cookie to make wispy designs. Dip edges into sugar crystals.

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