Orange Nutmeg Shortbread Stars

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe5 out of 5 based on 4 ratings.
Orange Nutmeg Shortbread Stars

This recipe makes 36 servings

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Nutritional Info

Per cookie: about -
cal 82
pro 1 g
total fat 5 g
sat. fat 3 g
carb 8 g
fibre 0
chol 14 mg
sodium 17 mg
% RDI: -
iron 2
vit A 5
folate 4
  • Portion size: 36

Thick, buttery and delicious, these stars freeze well.

Ingredients

  • 1 cup 1cupunsalted butter, softened
  • 1/3 cup 1/3cupgranulated sugar
  • 1/4 cup 1/4cupcornstarch
  • 1 tsp 1tspfinely grated orange rind
  • 1/4 tsp 1/4tspground nutmeg
  • 1/4 tsp 1/4tspsalt
  • 1-3/4 cups 1-3/4cupsall-purpose flour
  • 1/3 cup 1/3cupicing sugar

Preparation

Line 2 rimless baking sheets with parchment paper; set aside.

In large bowl, beat butter with sugar until fluffy; stir in cornstarch, orange rind, nutmeg and salt until blended. Add flour, one-third at a time, stirring to make smooth dough.

Between waxed paper, roll out dough to 1/2-inch (1 cm) thickness; refrigerate until chilled, about 30 minutes. Using floured 1-1/2-inch (4 cm) star cookie cutter, cut out shapes, rerolling scraps and chilling dough between cutting. Place, about 1 inch (2.5 cm) apart, on prepared pans. Refrigerate until firm, about 30 minutes.

Bake in top and bottom thirds of 275°F (140°C) oven, rotating and switching pans halfway through, until bottoms are golden, about 40 minutes. Let cool on pans on racks. In bowl of icing sugar, gently turn cookies, 1 at a time, to coat. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month.)

Source : Canadian Living Magazine: December 2005

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