La Befanas Stars
- 3 1/2 cups unbleached flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups (3 sticks/12 ounces) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 2 teaspoons anisette
- Freshly grated zest of 1 orange
- 1 large egg yolk
- 2 tablespoons heavy cream
- Multicolored sprinkles
- To make the cookies: In a medium bowl, whisk the four, baking powder, and salt together and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until creamy and light, about 2 minutes.
- Beat in the egg and egg yolks, one at a time, scraping down the sides after each addition, followed by the vanilla extract, anisette, and orange zest.
- Beat in the dry ingredients on low speed to form a stiff dough.
- Remove the dough from the bowl, flatten it into a disk, wrap it in plastic, and chill until it is firm enough to roll, about 1 hour.
- Preheat the oven to 350F.
- Lightly grease two baking sheets with nonstick cooking spray or butter or line them with parchment paper.
- Divide the dough into 3 equal pieces; work with 1 piece at a time, keeping the remaining pieces refrigerated.
- On a floured surface, roll the dough to a thickness of 1/8 inch.
- Using a floured 2-inch star-shaped cookie cutter, cut the dough into stars.
- Place the cookies 1/2 inch apart on the baking sheets.
- Gather the scraps together and repeat rolling and cutting until you have used all the scraps; it may be necessary to refrigerate the scraps until they are firm enough to roll again.
- To make the glaze: In a small bowl, whisk the egg yolk with the cream.
- Using a small pastry brush, lightly brush the surface of the cookies with a bit of glaze and decorate them with the sprinkles.
- Bake the cookies until they are lightly golden brown, 12 to 14 minutes, rotating the baking sheets 180 degrees halfway through the baking time to ensure even browning.
- Allow the cookies to cool slightly on the baking sheets, then gently remove them with a spatula to a wire rack to cool completely.
- The cookies can be stored in an airtight container, layered between sheets of parchment paper, for up to 4 days.
flour, baking powder, kosher salt, unsalted butter, sugar, egg, egg yolks, vanilla, anisette, orange, egg yolk, heavy cream, sprinkles
Taken from www.cookstr.com/recipes/la-befanarsquos-stars (may not work)