Caramel-Walnut Star Cookies Recipe

Caramel-Walnut Star Cookies Recipe
Caramel-Walnut Star Cookies Recipe photo by Taste of Home
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Caramel-Walnut Star Cookies Recipe

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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
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Caramel-Walnut Star Cookies in Taste of Home Christmas Annual Annual 2011, p115

Nutritional Facts

1 each: 149 calories, 9g fat (4g saturated fat), 13mg cholesterol, 36mg sodium, 16g carbohydrate (9g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. Spread bottoms of cookies with melted chocolate. Place chocolate side up on waxed paper-lined baking sheets. Refrigerate until set.
  4. 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.
Originally published as Caramel-Walnut Star Cookies in Taste of Home Christmas Annual Annual 2011, p115

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