Holiday Star Cookies Recipe
Holiday Star Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These lovely treats are both a cookie and a candy. A melted hard-candy center looks like stained glass surrounded by a frosted cutout cookie.—Taste of Home Test Kitchen
MAKES:
22 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min./batch + cooling
MAKES:
22 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min./batch + cooling

Ingredients

  • 1-1/2 cups butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • Assorted colors of Jolly Rancher hard candies
  • 1 tablespoon meringue powder
  • 3 tablespoons plus 1/2 teaspoon water
  • 2-2/3 cups confectioners' sugar
  • Assorted colors of paste food coloring
  • White edible glitter

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Divide into three portions; cover and refrigerate 30 minutes or until easy to handle.
Preheat oven to 350°. Roll out one portion between two pieces of parchment paper to 1/4-in. thickness. Cut with a floured 5-in. star-shaped cookie cutter. Cut out centers with a floured 2-1/2-in. star-shaped cookie cutter. Place larger cutouts 2 in. apart on parchment-lined baking sheets. Repeat with remaining dough; reroll small cutouts if desired.
Place the same color of hard candies in small resealable plastic bags; crush candies. Sprinkle in center of each. Bake 8-10 minutes or until lightly browned. Cool 2-3 minutes or until candies are set before carefully removing to wire racks.
In a small bowl, beat meringue powder and water until soft peaks form. Gradually add the confectioners' sugar. Tint icing to match the selected candies. Decorate cookies with icing; sprinkle with edible glitter. Yield: 22 cookies.
Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Originally published as Holiday Star Cookies in Best-Loved Cookies & Bars 2008 2008, p82

  • 1-1/2 cups butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • Assorted colors of Jolly Rancher hard candies
  • 1 tablespoon meringue powder
  • 3 tablespoons plus 1/2 teaspoon water
  • 2-2/3 cups confectioners' sugar
  • Assorted colors of paste food coloring
  • White edible glitter
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Divide into three portions; cover and refrigerate 30 minutes or until easy to handle.
  2. Preheat oven to 350°. Roll out one portion between two pieces of parchment paper to 1/4-in. thickness. Cut with a floured 5-in. star-shaped cookie cutter. Cut out centers with a floured 2-1/2-in. star-shaped cookie cutter. Place larger cutouts 2 in. apart on parchment-lined baking sheets. Repeat with remaining dough; reroll small cutouts if desired.
  3. Place the same color of hard candies in small resealable plastic bags; crush candies. Sprinkle in center of each. Bake 8-10 minutes or until lightly browned. Cool 2-3 minutes or until candies are set before carefully removing to wire racks.
  4. In a small bowl, beat meringue powder and water until soft peaks form. Gradually add the confectioners' sugar. Tint icing to match the selected candies. Decorate cookies with icing; sprinkle with edible glitter. Yield: 22 cookies.
Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Originally published as Holiday Star Cookies in Best-Loved Cookies & Bars 2008 2008, p82

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