Orange Nutmeg Shortbread Stars
This recipe makes 36 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 8282 cal |
| pro | 1 g1g pro |
| total fat | 5 g5g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 8 g8g carb |
| fibre | 00 fibre |
| chol | 14 mg14mg chol |
| sodium | 17 mg17mg sodium |
| % RDI: | - |
| iron | 22 iron |
| vit A | 55 vit A |
| folate | 44 folate |
Thick, buttery and delicious, these stars freeze well.
Ingredients
- 1 cup unsalted butter , softened1 cup unsalted butter, softened
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 1/4 cup cornstarch 1/4 cup cornstarch
- 1 tsp finely grated orange rind 1 tsp finely grated orange rind
- 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
- 1/4 tsp salt 1/4 tsp salt
- 1-3/4 cups all-purpose flour 1-3/4 cups all-purpose flour
- 1/3 cup icing sugar 1/3 cup icing 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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