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Caramel-Walnut Star Cookies

These cookies will shine brightly on any dessert tray. In fact, the first time I sample these crisp, buttery stars was at a potluck, and I spent the evening tracking down the person who brought them. I did succeed in obtaining the recipe, and have made them every Christmas since then.—Sandy Topalof, North Royalton, Ohio

24 ServingsPrep: 30 min. Bake: 15 min./batch + chilling

Ingredients

1-1/2 cups all-purpose flour
1/3 cup sugar
1/2 cup cold butter
2 tablespoons 2% milk
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts, toasted
24 walnut halves
2/3 cup semisweet chocolate chips, melted
GLAZE:
1/4 cup packed brown sugar
2 tablespoons butter, cubed
1 tablespoon 2% milk
1/3 cup confectioners' sugar

Directions

Preheat oven to 350°. In a small bowl, combine flour and sugar.
Cut in butter until mixture resembles coarse crumbs. Stir in milk
and vanilla, then walnuts.
On a lightly floured surface, roll out dough to 1/4-in. thickness.
Cut with a 3-in. star-shaped cookie cutter dipped in flour. Place 2
in. apart on greased baking sheets. Press a walnut half in the
center of each. Bake 12-15 minutes or until edges are lightly
browned. Remove to wire racks to cool.
Spread bottoms of cookies with melted chocolate. Place chocolate side

2 of 2

Caramel-Walnut Star Cookies (continued)

Directions (continued)

up on waxed paper-lined baking sheets. Refrigerate until set.
For glaze, in a small saucepan, bring brown sugar and butter to a
boil. Cook and stir 30 seconds. Remove from the heat; cool 5
minutes. Whisk in milk until smooth. Stir in confectioners' sugar.
Immediately drizzle over top of cookies. Let stand until set. Yield:
2 dozen.

To Make Ahead: Dough can be made 2 days in advance. Iced cookies can be stored for 1 week in an airtight container at room temperature or frozen for up to 1 month.

Nutrition Facts: 1 cookie equals 149 calories, 9 g fat (4 g saturated fat), 13 mg cholesterol, 36 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.