DECORATED STAR SUGAR COOKIES RECIPES

Steps:

• Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.
• Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg.
• Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
• Preheat oven to 350 degrees. Roll out dough to a 1/4-inch thickness on a lightly floured surface. Cut out various star shapes using 3-to-4-inch cutters. Transfer to parchment-lined baking sheets, spacing each 1 inch apart.
• Bake until cookies are just turning gold around the edges, 10 to 12 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks. Let cool completely.
• Make the icing: Whisk together confectioners' sugar and egg whites with a mixer on medium speed until icing is glossy-white and holds a ribbonlike trail on the surface for 5 seconds when beater is raised, about 5 minutes.
• Transfer icing to a pastry bag fitted with a small round tip. Pipe an outline of icing around the edges, then flood each cookie with more icing to cover. Sift edible silver dust over cookies. Let cookies dry completely.

Steps:

• For the cookies: Beat the shortening, granulated sugar, orange zest and vanilla in a large bowl with a mixer on medium speed until thoroughly combined, 2 to 3 minutes. Beat in the egg until light and fluffy, then beat in the milk. Sift the flour, baking powder and salt into a medium bowl. With the mixer on low speed, beat the flour mixture into the butter mixture until just combined. Divide the dough in half; flatten each half between 2 sheets of parchment or wax paper, wrap and refrigerate for at least 1 hour or freeze for 20 minutes. For the glaze: Whisk the egg yolk, water and food coloring in a small bowl until well combined. Preheat the oven to 375 °. Line 2 baking sheets with parchment paper. Roll out 1 piece of dough on a lightly floured surface until about 1/4 inch thick. 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. 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. Decorate with royal icing and sanding sugar. Let set about 1 hour.