Iced Stars
- 1 2/3 cups all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, divided
- 2/3 cup sugar
- 1 1/2 teaspoons vanilla extract, divided
- 1/4 teaspoon almond extract
- 1 cup powdered sugar
- 3 1/2 teaspoons (about) whole milk
- Assorted decorative candies (such as colored sugar crystals, edible glitter, and nonpareils)
- Sift first 3 ingredients into medium bowl.
- Using electric mixer, beat 1 cup butter and 2/3 cup sugar in large bowl until smooth.
- Beat in 1 teaspoon vanilla extract and almond extract.
- Beat in flour mixture until just blended.
- Gather dough together; divide in half.
- Flatten each half into disk, wrap in plastic, and chill overnight.
- (Can be made 2 days ahead.
- Keep chilled.
- Soften dough slightly at room temperature before rolling out.)
- Position rack in center of oven and preheat to 325F.
- Line 2 large baking sheets with parchment paper.
- Working with 1 disk at a time, roll out on lightly floured surface to scant 1/4-inch thickness.
- Cut out cookies with assorted cutters.
- Transfer cookies to prepared baking sheets, spacing 1 inch apart.
- Gather scraps and roll out on lightly floured surface; cut out additional cookies.
- Repeat until all dough is used.
- Bake cookies, 1 sheet at a time, until edges and bottoms are light golden, about 16 minutes.
- Cool on sheets 5 minutes.
- Transfer to rack; cool completely.
- Sift powdered sugar into medium bowl.
- Using electric mixer, beat in 1/4 cup butter, 1/2 teaspoon vanilla, and enough milk by teaspoonfuls to form thick icing.
- Spread thinly onto cookies.
- Decorate as desired.
- Let stand until set, about 2 hours.
- (Can be made 3 days ahead.
- Store between waxed paper in airtight container at room temperature.)
flour, baking powder, salt, unsalted butter, sugar, vanilla, almond extract, powdered sugar, milk, decorative candies
Taken from www.epicurious.com/recipes/food/views/iced-stars-231312 (may not work)