Crisp Sand Stars Recipe
Crisp Sand Stars Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
With a subtle almond flavoring and a whole almond in the center, these thin crispy cookies should play a starring role on your Christmas cookie platter.
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large egg yolks
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Unblanched whole almonds
  • 2 large egg whites, lightly beaten
  • Additional sugar

Directions

In a bowl, cream the butter and sugar. Beat in the egg yolks, milk and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate dough for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. star cutter. Place 1 in. apart on ungreased baking sheets. Press an almond in the center of each. Brush with egg white; sprinkle with sugar.
Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.
Originally published as Crisp Sand Stars in Country Woman Christmas Annual 2002, p35

Nutritional Facts

1 each: 41 calories, 2g fat (1g saturated fat), 11mg cholesterol, 55mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large egg yolks
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Unblanched whole almonds
  • 2 large egg whites, lightly beaten
  • Additional sugar
  1. In a bowl, cream the butter and sugar. Beat in the egg yolks, milk and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate dough for 1 hour or until easy to handle.
  2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. star cutter. Place 1 in. apart on ungreased baking sheets. Press an almond in the center of each. Brush with egg white; sprinkle with sugar.
  3. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.
Originally published as Crisp Sand Stars in Country Woman Christmas Annual 2002, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCrisp Sand Stars

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review