Decorative Cookies Santa Can't Resist
Kids know that cookies are a vital
component of the holiday season.
Come bedtime on Christmas
Eve, youngsters want to make sure Santa
Claus gets all the nourishment he needs
to continue delivering presents to kids all
over the globe. That sustenance is often
provided in cookie form. With that in
mind, families who want to be certain
Santa won’t leave their homes hungry
this Christmas can whip up a batch of
these “Chocolate Star Christmas Decorations,”
courtesy of Lines+Angles.
Chocolate Star Christmas
Decorations
Makes 4 dozen
2 cups flour
1/2 cup Dutch processed cocoa
powder, unsweetened
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1 large egg white
1 pinch cream of tartar
2 cups confectioners’ sugar
Sprinkles, for decorating
1. Whisk together flour, cocoa powder, baking
powder, and salt in a bowl.
2. Beat butter and sugar in a separate bowl
with an electric mixer until pale and fluffy,
about 2 minutes, then beat in yolk and vanilla.
On low speed, beat in flour mixture just until
a dough forms.
3. Divide the dough in half, flatten each piece
into a disc and then chill them, wrapped in
plastic wrap, until firm, for 2 to 3 hours.
4. Preheat oven to 350 F with racks in top
and bottom thirds. Line 2 baking sheets with
parchment paper. Roll out 1 piece of dough
between sheets of parchment paper into a
14-by-10-inch rectangle (1/8-inch thick). Cut
out as many stars as possible, reserving and
chilling scraps, then quickly transfer cookies
to the baking sheet, arranging them 1/2-inch
apart. (If dough becomes too soft, return it to
the freezer until it is firm.)
5. Bake until firm and slightly puffed, about
10 minutes. Cool cookies on baking sheet
for 5 minutes, then transfer to a rack to cool
completely. (Cookies will crisp as they cool.)
Make more cookies with remaining dough and
scraps, rerolling scraps only once.
6. To make the icing, in an electric mixer fitted
with the whisk attachment, beat egg white and
cream of tartar until foamy. Sift in half the sugar
and beat until smooth, about 1 to 2 minutes.
With mixer running, gradually add remaining
sugar and beat on high speed until icing is
smooth and thick. Icing should be thick, but
not too thick to be pressed through a pastry
bag. Adjust consistency with more confectioners’
sugar or water.
7. Transfer icing to a pastry bag with a small
round tip. Pipe icing onto cookies and add decorations
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