Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Shimmering Star Shortbread
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- Level: Easy
- Total: 2 hr 25 min (includes chilling and cooling times)
- Active: 30 min
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 196
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 59 mg
Everyone gets a gold star with these melt-in-your-mouth shortbread bars. The sweet and buttery cookie dough is easy to put together and is used in two ways: First as a tender bottom layer pressed into a baking pan, then rolled out and cut into festive stars to decorate the top of the cookies. Gold sanding sugar and gold sugar pearls add holiday sparkle that really shines on a cookie plate and they’re great for gifting and swapping too.
- Level: Easy
- Total: 2 hr 25 min (includes chilling and cooling times)
- Active: 30 min
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 196
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 59 mg
Ingredients
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Directions
Special equipment:
a small star-shaped cookie cutter- Spray a 9-by-13-inch metal baking pan with nonstick baking spray. Line the pan with parchment leaving a 2-inch overhang on the longer sides, then spray the paper with more baking spray.
- Whisk together the flour, cornstarch and salt in a large bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the vanilla bean paste and beat to combine. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Dust a piece of parchment paper with flour. Put 10 ounces (about 1 1/4 cups) of dough on the parchment and place another piece of parchment on top. Roll out the dough into an even 1/4-inch-thick sheet. Sprinkle generously with gold sanding sugar. Use a small star-shaped cookie cutter to punch out as many stars as possible, 28 to 30 pieces; set aside. Transfer the remaining dough to the prepared pan, spreading it out as evenly as possible with your hands or a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Place both the cutouts and baking pan in the refrigerator to chill for 30 minutes.
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Remove the baking pan and star cutouts from the refrigerator. Use a small offset spatula to lift the stars off of the parchment and place them all over the top of the pan; discard any scraps. Place gold sugar pearls around the cutouts.
- Bake until puffed and lightly golden brown, 35 to 40 minutes. Let cool for 30 minutes in the pan, then lift out of the pan with the parchment overhang and transfer to a wire rack to cool completely.
- Using a sharp knife, cut into squares. Store in an airtight container for up to 5 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Make sure to select edible sugar pearls as some are just decorative.
