Publisher Photo
Publisher Photo
This sweet's a long-standing star at Denise Goedeken's house in Platte Center, Nebraska. "I was in first grade when I found it," she recalls. "I was compiling recipes in a 'Cookbook' for Mom, and it seemed perfect. It's our top family treat to this day.—Denise Goedeken, Platte Center, Nebraska
MAKES:
21 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 5 min./batch + cooling
MAKES:
21 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 5 min./batch + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 egg, beaten
  • 1 teaspoon each vanilla and almond extract
  • 1-1/3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • FILLING:
  • 1-1/4 cups ground pecans
  • 1/3 cup sugar
  • 1 tablespoon butter, melted
  • 2 tablespoons water
  • 1 teaspoon salt

Directions

In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; mix well. Combine dry ingredients; gradually add to creamed mixture. Cover and chill for 1 hour.
Roll out onto a lightly floured surface to 1/8-in. thickness. Cut into 3-in. stars. Combine filling ingredients; place 1/2 teaspoonful in center of each star. Bring the five points upright; starting at base, pinch sides together so points of star stand up, allowing filling to show. Place on ungreased baking sheets.
Bake at 375° for 6-8 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Yield: about 3-1/2 dozen.
Originally published as Pecan Stars in Country Woman November/December 1995, p39

  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 egg, beaten
  • 1 teaspoon each vanilla and almond extract
  • 1-1/3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • FILLING:
  • 1-1/4 cups ground pecans
  • 1/3 cup sugar
  • 1 tablespoon butter, melted
  • 2 tablespoons water
  • 1 teaspoon salt
  1. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; mix well. Combine dry ingredients; gradually add to creamed mixture. Cover and chill for 1 hour.
  2. Roll out onto a lightly floured surface to 1/8-in. thickness. Cut into 3-in. stars. Combine filling ingredients; place 1/2 teaspoonful in center of each star. Bring the five points upright; starting at base, pinch sides together so points of star stand up, allowing filling to show. Place on ungreased baking sheets.
  3. Bake at 375° for 6-8 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Yield: about 3-1/2 dozen.
Originally published as Pecan Stars in Country Woman November/December 1995, p39

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MY REVIEW
tactful User ID: 7552177 16118
Reviewed Dec. 22, 2013

"Time consuming! Also it only makes 24 tulip looking cookies not 3 1/2 dozen. Must roll out less than 1/8 thick in order to get even 24 count. It also would have been nice to have a picture of what they are to look like once pinched and baked.

Taste is good however but will not make often."

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