Shortbread Star Cookies
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 34 min.
Ready in
Ingredients
for
24
- Ingredients
- 1 ½ cups unbleached all-purpose flour
- ¼ cup Corn starch
- ¼ tsp salt
- ¾ cup unsalted butter (softened)
- ¼ cup sugar
- ¼ cup light brown sugar (firmly packed)
- 2 tsps pure vanilla extract
- ½ cup mini, semi-sweet Chocolate chip
- 1 cup Pecan (finely chopped)
- ½ cup Toffee (without chocolate)
- powdered sugar (for sprinkling)
Product recommendation
Store in an airtight container at room temperature for up to 1 week.
Preparation steps
1.
In a bowl, whisk flour, cornstarch and salt together. Set aside. Using an electric mixer on medium high, beat butter, sugars, and vanilla for in minute or until smooth and creamy. Reduce speed; add flour mixture, chocolate, pecans, and toffee bits; mix for about 1 minute, or until dough forms. Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour or up to 3 days.
2.
Adjust oven racks to the the lower-middle and upper-middle positions. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
3.
On a lightly floured surface, roll out dough into an 11-inch circle, about 1/4-inch thick. Using a 3-inch star shaped cookie cutter, cut out cookies. Rerolling scrap pieces as you work. Arrange cookies 1-inch apart on prepared cookie sheets. Bake for 12 to 14 minutes, or until the edges are golden brown. Switch and rotate the cookie sheets half way through the baking process to promote even baking.
4.
Let cool 10 minutes on cooking sheets, offset to a wire rack and cool completely. Sprinkle with powdered sugar.
