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