Читать книгу Barbie Bakes! - Mattel - Страница 16

Shimmery Sugar Cookie Stars

Makes about 30 cookies

3 cups all-purpose flour, plus

more for dusting

1 teaspoon baking powder

⁄ teaspoon salt

1 cup unsalted butter, at room

temperature

1⁄ cups sugar

1 large egg

2 teaspoons pure vanilla extract

1 tablespoon heavy cream

Vanilla Cookie Icing (page 116)

Rainbow sprinkles, sanding sugar,

and/or other decorations of choice

1

MAKE THE DOUGH. In a medium bowl, mix the flour, baking

powder, and salt. In a large bowl, using an electric mixer, beat

together the butter and sugar on medium-high speed until light and

fluffy, 2–3 minutes. On low speed, add the egg and vanilla and beat

until well combined. Turn off the mixer and scrape down the sides

of the bowl with a rubber spatula. Add the flour mixture in three

batches, beating on low speed after each addition until the flour is

almost fully incorporated. Turn off the mixer and scrape down the

sides of the bowl again. Add the cream and beat on low speed just

until combined.

2

CHILL THE DOUGH. Using the rubber spatula, scrape the dough

out onto a piece of plastic wrap. Cover the dough with the wrap,

shape it into a thick disk, and refrigerate until firm, at least 1 hour

or up to overnight.

3

CUT OUT THE COOKIES. Preheat the oven to 350°F. Line 2 cookie

sheets with parchment paper. Unwrap the dough and set it on a

lightly floured work surface. If the dough is too hard to roll directly

from the refrigerator, let it stand at room temperature for a few

minutes. Dust a rolling pin with flour and roll out the dough ⁄ inch

thick. If the dough starts to crumble as you roll, use your hands to

shape it into a ball, flatten it into a thick disk, and try rolling it out

again. Using a 3-inch star-shaped cookie cutter (or star-shaped

cutters in different sizes), and dipping it into flour before each cut, cut

out as many cookies as possible. Transfer the cutouts to the prepared

pans, spacing them about 1 inch apart. Gather up the dough scraps,

press them together, roll out, and cut out more cookies. (If the dough

has warmed too much to roll easily, wrap and refrigerate until firm,

then try again.)

Dip the cookie cutter into flour before pressing it into the dough so the edges don’t stick to

the dough. And cut out the cookies as close together as possible to minimize scraps. If you

don’t have a star-shaped cookie cutter, use the shape you have or use a variety of shapes.

HEALTHY TIP!

Try raspberry jam in place of

the vanilla icing to give these

stars a tangy tartness.

Continued on next page

A

S

K

F

O

R

H

E

L

P

!

Cookies, Brownies & Bars 25