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Santa Can’t Resist
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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. Th at
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 fl our
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 fl our, 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 fl uff y, about 2 minutes, then beat in yolk and vanilla.
On low speed, beat in fl our mixture just until a dough forms.
3. Divide the dough in half, fl atten each piece into a disc and then
chill them, wrapped in plastic wrap, until fi rm, 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 fi rm.)
5. Bake until fi rm and slightly puff ed, 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 fi tted 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 of your choice before icing
hardens.
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