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Christmas Star Step 1 Flood star cookies with white icing. While the

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Incorporate into the butter and sugar mixture. Add the flour, cornstarch, ground walnuts, and ground cloves. On low speed, beat them into the butter and sugar until well incorporated. Divide the dough into two portions. Roll one portion of the dough to 1/3 inch thick on a lightly floured surface.

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Preheat your oven to 325 degrees F. Line two baking trays. Remove your dough from the freezer and leave it for a few minutes before rolling it out. Roll each disk out onto a floured surface, sprinkling a little flour on top of the dough so it doesn't stick to the rolling pin.

Christmas Star Cookies Wilton

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Add dry ingredients. Add the dry ingredients (flour, salt, and baking powder). Mix all ingredients together on low speed until a dough forms. Chill. Wrap the dough in plastic wrap then place in the refrigerator from 1 hour up to overnight. Roll. Roll the dough out on a lightly floured surface. Cut.

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STEP 1. Dry ingredients. In a large bowl combine the flour, baking soda, cinnamon, cloves, ground ginger and salt ( photo 1 ). Whisk together. STEP 2. Make the cookie dough. In the bowl of a stand mixer fitted with paddle attachment beat the together the butter, white sugar and brown sugar until light and fluffy ( photo 2 ).

Holiday Star Cookie Classics Wilton

While the dough is chilling, preheat the oven to 350F. Now, let's cut some cookies! Carefully remove the top layer of parchment paper off of the chilled dough. Use a lightly floured star cookie cutter to cut out the dough, fitting the stars together tightly like a puzzle. Remove the excess dough and set aside.

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Cut into stars or other shapes with 2- to 3-inch cookie cutters. Arrange the cookies about 2 inches apart on the prepared pans. Brush the tops with the egg yolk glaze. Step. 5 Bake the cookies until set but not browned, about 6 minutes. Let cool 3 minutes on the pan, then remove to racks to cool completely.

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EASY red, white, and blue decorated star cookies for the 4th of July. Prepare the cookie dough according to the recipe, chill, roll out, cut-out, bake, and let cool. Prepare the royal icing and divide in three (or, color about 1 cup of each color and reserve the remaining icing for another use). Color white, red, and blue.

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Wait until it dries. Then pipe the bottom half of the cookie in white icing, add white trim along the bottom of the red hat, and a pom pom at the top. Add 3 small dots of white icing in the middle where the eyes and nose should go. Stick on 2 black sugar balls for the eyes and a red one for the nose.

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Instructions. Whisk the flour, cinnamon, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes.

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Make a batch of royal icing using the royal icing recipe. Separate out the royal icing into as many colors as you want to decorate with and put into piping bags. Outline the moon in grey and the star in yellow. Immediately flood the star with yellow and the moon with grey. Let dry for 12 hours.

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Bake the shooting star cookies using the sugar cut-out cookie recipe. Make a batch of royal icing using the royal icing recipe. Separate out the royal icing into yellow and white icing and put into piping bags. Outline the star part in yellow and immediately flood in with yellow. Wait 20 minutes and outline the trail part in white and flood in.

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Refrigerate the pans for 1 hour, or freeze for 30 minutes. Preheat the oven to 350 F, and position a rack in the center of the oven. Bake the cookies for about 10-12 minutes, until a very pale golden brown. Cool on the pan for several minutes, then gently transfer to a cooling rack to cool completely before frosting.

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Decorating directions-. I prepared two bags of icing in each color (one outline/piping consistency and one flood consistency). Simply outline the cookie with the thicker icing, then immediately flood with the thinner icing. For the cookies with sprinkles (the star and moon), once the cookie is flooded and the icing is nice and flat and smooth.