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COOKIES - Stars of Christmas
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Stars of Christmas WSJ These foolproof cookies are laced with the warm winter spices found in a chai tea. Makes: 3-4 dozen, depending on size | |
2 sticks | unsalted butter, at room temperature, plus more for greasing pan |
2 ounces | cream cheese, at room temperature |
1 cup plus 1 tablespoon | sugar |
1 large | egg |
2 teaspoons | vanilla extract |
3 cups | all-purpose flour |
1½ teaspoons | baking powder |
½ teaspoon | salt |
½ teaspoon | ground cinnamon |
½ teaspoon | ground ginger |
½ teaspoon | ground cardamom |
⅛ teaspoon ground cloves A few grinds of black pepper | |
½ cup | sanding sugar |
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1. Use an electric mixer to cream butter, cream cheese and sugar until light and fluffy, 3 minutes. Add egg and vanilla, mixing until incorporated.
2. In a medium bowl, combine flour, baking powder, salt and spices. Mix flour-spice mixture into butter-sugar mixture until just combined. Dough should be pliant.
3. Divide dough into 2 equal discs. Place each disk between two pieces of parchment paper and roll out to about ¼-inch thick. Lift paper every few rolls to prevent sticking. Chill dough in refrigerator until firm, about 30 minutes.
4. Preheat oven to 350 degrees. Grease baking sheets with butter. Use a star cookie cutter to cut out stars from chilled dough. Place cookies on baking sheets, leaving about 1 inch between. Re-roll and cut dough scraps as needed. (If dough gets sticky, you can chill it again briefly in refrigerator.) Sprinkle cookies with sanding sugar.
5. Bake cookies until beginning to brown at edges, 8 minutes (longer if stars are large). Remove from oven and let cool a few minutes. Transfer to a rack to finish cooling. Store in an airtight container
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