Shimmering Stars of Wonder Cookies!

Have You Started Your Holiday Cookie Baking Yet?
Here at Bakell, we are baking up batches upon batches of holiday sweets. Classic gingerbread cookies, candy cane twists, and the simplest holiday tradition ever: our Shimmering Stars of Wonder Cookies with a sparkly peppermint glaze! An absolute fan favorite of ours!

Have you ever made shortbread? It’s super easy.

The classic shortbread is just three ingredients: flour, sugar, and lots and lots of butter. This cookie mixes together and rolls out in a snap, far less fussy than a traditional sugar cookie. There is still the melt-in-your-mouth buttery goodness, though!

These cookies are less sweet than most, but are pulled together with a classic glaze. We used peppermint extract for all the holiday fun, but the flavorings could easily be swapped out with lemon, cinnamon, almond, or vanilla to suit your taste or occasion. 

Of course, we had to use our favorite star cookie cutters and a bit of Tinker Dust® to make these cookies, all while humming along to the best Christmas tunes! Inspired by the star of royal beauty bright, we tested several Tinker Dust® colors into the white glaze and they were all incredible, but we think that the Champagne Gold and White dusts best for both frosting and decorating!

After whipping the glaze together, we dipped the cookie into the glaze rather than piping it on, sprinkling Tinker Dust® with each dozen. This process was super simple, making four dozen cookies a short 20-minute process. It’s a good thing, too; there’s no way you’ll be able to stop eating two or more at a time.

They’ll be gone almost as quickly as the time it takes to make them! We're going to have to apologize Santa for eating all his cookies!

Shimmering Stars of Wonder Cookies (about 4 dozen 2-inch cookies)
Ingredients:
¾ cup unsalted butter, softened & at room temperature ½ sugar
2 cups flour
For the glaze:
2 cups confectioner’s sugar
¼ teaspoon peppermint extract
4 tablespoons water
Tinker Dust®

First, preheat oven to 350 and line a baking sheet with parchment paper.Cream together butter and sugar until light and fluffy. Add flour a little at a time, incorporating well between each addition.

If the mixture is too crumbly, add cold water 1 teaspoon at a time until the dough pulls together without being sticky. Chill for one hour. 

Allow dough to sit for 20 minutes at room temperature, then roll out using a rolling pin on a lightly floured surface, to a half an inch thick.

Cut using our star cutter or into any small shape. Place ½ inch apart on baking sheet and bake about 15 minutes, until set & the edges are just starting to turn golden brown. Immediately remove from baking sheet and allow to cool completely on a wire rack. To glaze cooled cookies, mix confectioner’s sugar, peppermint extract, and water until completely incorporated.

To glaze, grip edges of cookie with clean fingertips and dip the cookie face down into the icing. Allow the excess glaze to drip off and flip over. Sprinkle with Tinker Dust® and allow icing to set, about two hours, before storing. Store in an airtight container for two weeks, that is, if they last that long. 

From Bakell to you, Merry Christmas and Happy Holidays!