Orange Nutmeg Shortbread Stars
This recipe makes 36 servings
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
