Lemon Butter Stars Cookie Recipe Compliments of Makin' Memories Cookbook This simple butter cookie dough can be transformed into any number of festive shapes, including a constellation of brightly colored and etched stars. 3/4 cup granulated sugar 1/2 teaspoon baking powder 1/2 cup (1 stick) butter, softened 1/4 teaspoon salt 1 large egg Red, white, and blue decorator sugar 1 teaspoon lemon extract 1 teaspoon vanilla extract Confectioners' sugar 2 cups unsifted all-purpose flour Seedless red-raspberry preserves PREHEAT OVEN TO 325 DEGREES. 1. In medium-size bowl, with electric mixer on medium speed, beat granulated sugar and butter until light and fluffy. 2. Beat in egg, lemon extract, and vanilla until well mixed. Reduce mixer speed to low. 3. Gradually beat in flour, baking powder, and salt. 4. Gather dough into a ball, flatten to a 5-inch round, and wrap in plastic wrap. Refrigerate dough at least 30 minutes or overnight. 5. When dough has chilled, lightly grease 2 baking sheets. Cut 2 pieces of waxed paper the same size as baking sheets. 6. Cut dough round in half. 7. Lightly flour waxed paper and roll out half of dough between paper to 1/8-inch thickness. Remove top piece of waxed paper from dough. 8. To make 3-inch etched stars, using 3-inch star-shaped cookie cutter, cut out as many dough stars as possible, leaving 1/2 inch space between them. Remove all trimmings and press together. Invert waxed paper with stars onto greased baking sheet and peel off waxed paper. 9. Reroll dough trimmings between waxed paper to cut more stars. Repeat with remaining half of cookie dough. 10. Bake until golden brown on bottom. 11. Using the Cookie Glaze recipe, glaze cookies and sprinkle with red, white, or blue sprinkles.
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