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Holiday Star Cookies

 Holiday Star Cookies
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
22 ServingsPrep: 45 min. Bake: 10 min./batch + cooling


  • 1-1/2 cups butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 3 teaspoons McCormick® Pure 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


  • 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 the flour, baking soda, cream of tartar and salt;
  • gradually add to the creamed mixture. Divide into three portions;
  • cover and refrigerate for 30 minutes or until easy to handle.
  • 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 2-1/2-in. star-shaped cookie cutter. Place larger
  • cutouts 2 in. apart on parchment-lined baking sheets. Repeat with

2 of 2

Holiday Star Cookies (continued)

Directions (continued)

  • 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 at 350°
  • for 8-10 minutes or until lightly browned. Cool for 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.