Orange Nutmeg Shortbread Stars Orange Nutmeg Shortbread Stars

Author: Canadian Living

Thick, buttery and delicious, these stars freeze well.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: December 2005



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 facts <b>Per cookie:</b> about

  • Sodium 17 mg
  • Protein 1 g
  • Calories 82.0
  • Total fat 5 g
  • Cholesterol 14 mg
  • Saturated fat 3 g
  • Total carbohydrate 8 g


  • Iron 2.0
  • Folate 4.0
  • Vitamin A 5.0
Share X
Baking & Desserts

Orange Nutmeg Shortbread Stars