Iced Stars

Iced Stars
Iced Stars

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

servings

Ingredients

  • 1 2/3

    cups all-purpose flour

  • 1/4

    teaspoon baking powder

  • 1/4

    teaspoon salt

  • 1 1/4

    cups unsalted butter - (2 1/2 sticks) divided, and at room temperature

  • 2/3

    cup sugar

  • 1 1/2

    teaspoons vanilla extract divided

  • 1/4

    teaspoon almond extract

  • 1

    cup powdered sugar

  • 3 1/2

    teaspoons whole milk more or less

  • Assorted decorative candies (such as colored sugar crystals, edible glitter, and nonpareils)

Directions

Sift first 3 ingredients into medium bowl. Using electric mixer, beat 1 cup butter and 2/3 cup sugar in large bowl until smooth. Beat in 1 teaspoon vanilla extract and almond extract. Beat in flour mixture until just blended. Gather dough together; divide in half. Flatten each half into disk, wrap in plastic, and chill overnight. (Can be made 2 days ahead. Keep chilled. Soften dough slightly at room temperature before rolling out.) Position rack in center of oven and preheat to 325 degrees. Line 2 large baking sheets with parchment paper. Working with 1 disk at a time, roll out on lightly floured surface to scant 1/4-inch thickness. Cut out cookies with assorted cutters. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather scraps and roll out on lightly floured surface; cut out additional cookies. Repeat until all dough is used. Bake cookies, 1 sheet at a time, until edges and bottoms are light golden, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely. Sift powdered sugar into medium bowl. Using electric mixer, beat in 1/4 cup butter, 1/2 teaspoon vanilla, and enough milk by teaspoonfuls to form thick icing. Spread thinly onto cookies. Decorate as desired. Let stand until set, about 2 hours. (Can be made 3 days ahead. Store between waxed paper in airtight container at room temperature.) This recipe yields about 48 cookies.

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