Peppermint Stars
- 2¾ cups (675 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) salt
- 1 cup (2 sticks or 250 mL) unsalted butter, softened
- 1½ cups (375 mL) granulated sugar
- 1 large egg
- 1½ tsp (7 mL) vanilla extract
- ½ tsp (2 mL) almond extract
For decoration: sugar sprinkles or peppermint candy bits, such as Williams-Sonoma’s “Peppermint Snow” or crushed candy canes
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine flour, baking powder and salt.
- Using a standing mixer or hand mixer and large bowl, cream together butter and sugar until light and fluffy. Beat in egg and extracts.
- Add flour mixture to butter mixture, 1 cup (250 mL) at a time, mixing well after each addition.
- Do not chill dough.
- Divide dough into 2 balls. On a well-floured surface, roll each disc out with a floured rolling pin until the dough is about 1/8 inch (3 mm) deep. Cut out shapes with a floured cookie cutter. Gather scraps of dough and gently knead together, being careful not to overwork the dough, and repeat process until all the dough is used up.
- Place cookies on an ungreased baking sheet, or one lined with a silicon liner, about 1 inch (2.5 cm) apart. Sprinkle with Peppermint Snow or sugar sprinkles or, alternatively, leave bare and frost later. Bake 6 to 7 minutes or until cookies are lightly browned. Makes about 3 dozen.
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Recipe category: Dessert