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Black & White Star Cookies

Authoradmin
DifficultyIntermediate

These classic cookies are fun to bake and super delicious for the holidays!

Yields1 Serving
Prep Time3 hrsCook Time15 minsTotal Time3 hrs 15 mins
 3 cups unbleached all-purpose flour
 1 cup almond flour
 1 tsp ground cinnamon
 1 teaspoon baking powder
 1 tsp kosher salt
 1 1/2 cups (3 sticks) unsalted butter
 1 1/4 cups granulated sugar
 2 large eggs
chocolate and vanilla glazes
 1 1/2 cup confectioners sugar
 4 tbsp milk, divided
 1/4 teaspoon pure vanilla extract
 1/4 cup unsweetened cocoa powder
top with
 peppermint candies
1

In a bowl whisk together the flour, almond flour, cinnamon, baking powder and salt.

2

In the bowl of a stand mixer, with the paddle attachment combine the butter and sugar on medium high speed. Mix for a few minutes until well combined and pale in color, scraping down the sides when necessary. Add in the eggs one at a time, mix again until well combined. Mix in the vanilla extract. Turn off the mixer and add in all of the flour, mixing on low speed until it’s just incorporated.

3

Working on a floured work surface, divide the dough into 2 equal portions. Flatten into 1 inch thick disks. Wrap separately in plastic wrap. Chill the dough in the refrigerator for at least 2 hours up to 5 days.

4

Remove the dough from the fridge 15 minutes before you are ready to roll it. Roll in between two sheets of parchment paper to 1/4 inch thick. If the dough cracks, just press it back together. If the dough gets too sticky you can add more flour to it as you roll. You can also place it back in the fridge for 10 minutes to firm back up.

5

Pre heat oven to 325 degrees F with the rack in the middle. Cut shapes from the dough with a 3 inch star shaped cookie cutter. Carefully move the cookies with a spatula to parchment lined baking sheets. When all the dough is rolled out and cut, place in the refrigerator for 5-10 minutes. Remove from the fridge and bake the cookies for 10 to 12 minutes, they should be lightly golden brown on the edges. Let the cookies cool on the baking sheet for 5 minutes then transfer to cooling racks.

6

Make the glazes: whisk to combine the confectioner’s sugar with 3 tablespoons of milk. Pour half the glaze into a separate bowl stir in the vanilla, and set aside. In the other bowl, add the cocoa powder and remaining 1 tablespoon of milk to the bowl, and whisk until smooth. If the glazes seem a bit too thick (the chocolate one might) slowly add a bit more milk until you have a thick, but spreadable consistency.

7

With a small spoon or glazing knife place a small amount of the vanilla icing onto a cookie and spread it so it covers half of the cookie. Place the finished cookies on a fresh baking sheet. Continue to use the vanilla icing on the rest of the cookies. Chill the cookies for 10-20 minutes until the vanilla icing is firm. Remove the cookies from the fridge and spread the chocolate glaze onto the other half of the cookies. Gently press a peppermint candy into the chocolate. Chill the cookies again for 10-20 minutes. Serve when the glaze is firm.

Ingredients

 3 cups unbleached all-purpose flour
 1 cup almond flour
 1 tsp ground cinnamon
 1 teaspoon baking powder
 1 tsp kosher salt
 1 1/2 cups (3 sticks) unsalted butter
 1 1/4 cups granulated sugar
 2 large eggs
chocolate and vanilla glazes
 1 1/2 cup confectioners sugar
 4 tbsp milk, divided
 1/4 teaspoon pure vanilla extract
 1/4 cup unsweetened cocoa powder
top with
 peppermint candies

Directions

1

In a bowl whisk together the flour, almond flour, cinnamon, baking powder and salt.

2

In the bowl of a stand mixer, with the paddle attachment combine the butter and sugar on medium high speed. Mix for a few minutes until well combined and pale in color, scraping down the sides when necessary. Add in the eggs one at a time, mix again until well combined. Mix in the vanilla extract. Turn off the mixer and add in all of the flour, mixing on low speed until it’s just incorporated.

3

Working on a floured work surface, divide the dough into 2 equal portions. Flatten into 1 inch thick disks. Wrap separately in plastic wrap. Chill the dough in the refrigerator for at least 2 hours up to 5 days.

4

Remove the dough from the fridge 15 minutes before you are ready to roll it. Roll in between two sheets of parchment paper to 1/4 inch thick. If the dough cracks, just press it back together. If the dough gets too sticky you can add more flour to it as you roll. You can also place it back in the fridge for 10 minutes to firm back up.

5

Pre heat oven to 325 degrees F with the rack in the middle. Cut shapes from the dough with a 3 inch star shaped cookie cutter. Carefully move the cookies with a spatula to parchment lined baking sheets. When all the dough is rolled out and cut, place in the refrigerator for 5-10 minutes. Remove from the fridge and bake the cookies for 10 to 12 minutes, they should be lightly golden brown on the edges. Let the cookies cool on the baking sheet for 5 minutes then transfer to cooling racks.

6

Make the glazes: whisk to combine the confectioner’s sugar with 3 tablespoons of milk. Pour half the glaze into a separate bowl stir in the vanilla, and set aside. In the other bowl, add the cocoa powder and remaining 1 tablespoon of milk to the bowl, and whisk until smooth. If the glazes seem a bit too thick (the chocolate one might) slowly add a bit more milk until you have a thick, but spreadable consistency.

7

With a small spoon or glazing knife place a small amount of the vanilla icing onto a cookie and spread it so it covers half of the cookie. Place the finished cookies on a fresh baking sheet. Continue to use the vanilla icing on the rest of the cookies. Chill the cookies for 10-20 minutes until the vanilla icing is firm. Remove the cookies from the fridge and spread the chocolate glaze onto the other half of the cookies. Gently press a peppermint candy into the chocolate. Chill the cookies again for 10-20 minutes. Serve when the glaze is firm.

Black & White Star Cookies

~ Marla Meridith

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