Lemon Stars
- Ready In:
- 42mins
- Ingredients:
- 12
- Yields:
-
3 dozen
ingredients
- 2 1⁄2 cups flour
- 1⁄4 cup cornstarch
- 2 teaspoons baking powder
- tiny pinch salt
- 2 egg yolks
- 3 tablespoons light cream
- 3⁄4 teaspoon lemon oil
- 1 cup white sugar
- 3 tablespoons lemon rind, grated
- 12 tablespoons unsalted butter, softened (1-1/2 sticks)
- 4 tablespoons vegetable shortening
- 1 (10 ounce) jar lemon curd (homemade may be used)
directions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment or silicone paper.
- Mix flour, cornstarch, baking power, and salt in a medium bowl. Mix yolks, cream, and lemon oil together in a measuring cup.
- Cream sugar with butter, lemon rind and shortening until lightened and pasty. Beat yolk mixture into creamed butter until just combined.
- Add dry ingredients and beat until mixture begins to clump together (about 18-20 seconds on lowest speed of electric mixer.
- Turn dough out onto a lightly floured board and knead gently to shape into a soft dough. (Can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months.
- Working with 1/4th of dough at a time, roll to about 1/8-inch thick on a well-floured work surface. Use a star cookie cutter to cut out shapes (or use any cookie cutter of choice). Using a spatula, transfer cut-outs to prepared baking sheet, placing them about 1-inch apart. Using a tiny hor d'oeuvre cutter cut a star out of the middle of one sheet of the cookies (or use any shape of choice.) The cut-out cookies will color faster than the others so it is best to have all of them on a separate baking sheet.
- Bake in preheated oven until golden, 10-12 minutes.l Repeat with remaining dough.
- Transfer to a wire rack and cool to room temperature. When they are completely cool, put a little lemon curd on the cookies that will be the bottom cookies. Top with a cut-out cookie offsetting it. Serve.
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RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale