HOW TO CUT A PERFECT STAR RECIPES

Steps:

• Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
• Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.  
• Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.  
• Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).

Steps:

• Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
• Combine flour, baking powder and salt in small bowl; set aside.
• Place sugar and butter into bowl of heavy-duty stand mixer fitted with paddle attachment. Beat at medium speed until well combined. Add egg, vanilla and almond extract; beat until well mixed. Gradually add flour mixture, beating at low speed until just combined.
• While removing dough from bowl, knead to incorporate crumbs and form smooth dough. Roll out dough on lightly floured surface to 1/8-inch thickness.
• Cut into shapes with 2 1/2-inch cookie cutter. Place onto prepared cookie sheets. Bake 8-10 minutes or until just beginning to brown around edges. Cool on cookie sheet 2 minutes; remove to cooling rack. Cool completely.
• For directions to achieve a marbled look, follow the steps in The Royal Icing Technique You Need to Know This Holiday Season.