Shortbread stars
Source of Recipe
Aunt Saunny
4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
4 sticks (1 pound) unsalted butter, softened
1 1/2 cups confectioners sugar
1 tablespoon pure vanilla extract
1 tablespoon finely grated lemon zest
milk glaze (recipe follows)
1. In a medium bowl, whisk the flour with the baking powder and salt.
In a large bowl, using an electric mixer, beat the butter with the
confectioners sugar until light and fluffy, about 3 minutes. Beat in
the vanilla and lemon zest. Add the dry ingredients and beat at low
speed until a smooth dough forms. Shape the dough into a ball and
knead it 2 or 3 times. Divide the dough in half and flatten into
disks. Wrap in plastic and refrigerate until firm, at least 2 hours
or overnight.
2. Preheat oven to 350. Line several cookie sheets with parchment
paper. Remove the dough from the refrigerator and let the dough stand
at room temperature for 15 minutes before rolling out.
3. Roll 1 disk of dough between 2 sheets of wax paper 1/4 inch thick.
Refrigerate until firm, about 10 minutes. Dip a cookie cutter in
flour and stamp out cookies as close together as possible. Using a
metal spatula, transfer the cookies to the prepared cookie sheets.
4. Bake the cookies for 16 to 20 minutes, or until lightly browned
around the edges. Let the cookies cool on the sheets for 2 minutes,
then transfer them to racks to cool completely. Repeat with the
remaining dough. Gather any scraps, knead briefly and refrigerate
before re-rolling. Brush the shortbreads with milk glaze and let dry
completely before serving or storing.
Milk Glaze
2 cups confectioners sugar
about 1/4 cup milk
Put the confectioners sugar in a bowl and gradually whisk in the
milk, adding just enough to make a thick glaze. Brush the glaze on
the cookies and let stand until dry, at least 3 hours.
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