Christmas Shortbread Chocolate-glazed Star Cookies
Shortbread Stars with Chocolate Glaze
(from Duxbury Mariner December 16, 1996)
This recipe is from the ‘favorite recipe’ section of my Christmas binder -- I love this recipe --
and my children helped make them as far back as pre-school for teachers!
1 1/2 c. butter, softened
1 c. powdered sugar
1 tbsp vanilla
3 c. all-purpose flour
Preheat oven to 325 degrees. Using an electric mixer at medium speed blend butter
until smooth in a large mixing bowl. Slowly blend in powdered sugar. Scrape down
sides of bowl and add vanilla; combine thoroughly.
Add flour and combine at slow
speed until well-blended. Divide dough into two equal portions. Flatten into discs
and wrap in plastic wrap. Refrigerate until firm, 1 1/2 - 2 hours.
On a floured surface, with a floured rolling pin, roll each disc to 1/8 “ inch thickness.
Turn dough if necessary to prevent sticking.
Cut cookies with a 2-inch star cookie cutter. Bake on un-greased cookie sheet (parchment
is best) for 11-15 minutes; do not let cookies brown. Transfer cookies immediately
to cooling rack.
Chocolate Glaze:
1/4 c. heavy cream
1 c. semisweet chocolate chips
2 tsp. light corn syrup
Heat cream in small saucepan until scalded, then remove from heat. Stir in chocolate
chips and corn syrup, cover and let stand for 15 minutes. Stir gently with wire whisk.
Fill a sandwich bag (or pastry bag with small round tip) with melted chocolate. Snip a tiny corner if using sandwich bag. Squeeze and decorate.