Orange Nutmeg Shortbread Stars
Thick, buttery and delicious, these stars freeze well.
Servings: 36
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 82 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 8 g |
| fibre | trace |
| chol | 14 mg |
| sodium | 17 mg |
| % RDI: | - |
| iron | 2% |
| vit A | 5% |
| folate | 4% |
-
1 cup (250 mL) unsalted butter, softened
1/3 cup (75 mL) granulated sugar
1/4 cup (50 mL) cornstarch
1 tsp (5 mL) finely grated orange rind
1/4 tsp (1 mL) each ground nutmeg and salt
1-3/4 cups (425 mL) all-purpose flour
1/3 cup (75 mL) 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.)
Additional Information
Source
Canadian Living Magazine: December 2005
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