Sugar Soft Star Cookies

I have two types of cookie dough recipes. This one is a softer dough, ideal for sprinkles and basic icing. The other is a irmer dough suitable for more detailed cutters and thicker fondants. But this dough is soft and malleable, the perfect afternoon treat!

 

 

 

 

 

Sugar Soft Star Cookies
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Recipe type: Dessert
Prep time: 35 mins
Cook time: 10 mins
Total time: 45 mins
Serves: 24 cookies
Ingredients
  • 1.5 cups of Shortening or butter (I like to use Stork)
  • 2 cups of sugar
  • 4 eggs
  • 1 teaspoon of vanilla
  • 5 cups of flour in the mixture, plus set aside 1/2 cup for rolling out the dough later
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • For the Icing:
  • Powdered or Icing Sugar [best to use Fondant Glossy]
  • Warm Water
  • Sprinkles
Instructions
  1. Cream the butter. I soften [but not melt!] it first in the microwave before I put it in the mixing bowl.
  2. Add the sugar, eggs and vanilla.
  3. Add the flour, baking powder and salt.
  4. It will be gooey. I appreciate that most cookie dough pulls away from the mixer side and this one doesn’t. But trust me, it’s okay and will turn out fantastic.
  5. Place a piece of parchment on your counter and tip the mixture onto the parchment. Wrap it up tightly and store in the fridge for an hour.
  6. After an hour, take it out and add a generous heap [1/3 cup or so] of flour and knead it together until it’s pliable like playdough. If it’s still sticky, keep adding flour until it feels ready to roll.
  7. Roll it out [not too thin, this recipe doesn't rise a lot] and cut into desired shapes. You may also freeze it in airtight containers for up to 3 months.
  8. Bake it for about ten minutes. I prefer them to be undercooked and ‘bendable’ rather than jaw breakers.
  9. While they are cooking, begin making the icing. Stir warm water and fondant icing sugar (any powdered sugar will do but fondant glossy icing is best) in a bowl large enough to accommodate dipping the cookie.
  10. The icing should be thick with a slight runny texture. You should be able to turn the bowl upside down, but only for a few seconds! If it’s too runny, it won’t stay on the cookies, if it’s too thick it won’t go on when you dip them. You may add food colouring to this icing.
  11. Before dipping, I transfer some of the icing to shallow plates to make the dipping easier for me [It's less sticky if you can keep hold of the sides of your cookie] but little fingers may find dipping in the large bowl easier for them.
  12. Dip the cooled cookies into the icing sugar, face-side down and then quickly either dip them in a shallow dish of sprinkles OR flip them over and shake sprinkles directly on them if you want a lighter effect. Place them on baking racks to dry. The icing will harden in about ten minutes. Enjoy!

 






  

 

 

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