Tested till perfect Orange Nutmeg Shortbread Stars

Orange Nutmeg Shortbread Stars

Thick, buttery and delicious, these stars freeze well.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2005

Recipe5 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 36


  • 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
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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.)

Nutritional Information Per cookie: about

cal 82 pro 1g total fat 5g sat. fat 3g
carb 8g fibre 0 chol 14mg sodium 17mg

% RDI:

iron 2 vit A 5 folate 4
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