Gingerbread Stars Recipes
GINGERBREAD STARS
Provided by Food Network
Time 1h10m
Yield 24 cookies
Number Of Ingredients 3
Steps:
- Heat oven to 350degreesF. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed.
- Sprinkle about 1/4 cup of flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking.
- With floured 3-inch star-shaped cookie cutter, cut out dough stars. Gently brush excess flour from stars; place 2 inches apart on ungreased cookie sheet. Repeat with remaining half of dough.
- Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 15 minutes.
- In 1-quart saucepan, heat baking chips and 2 tablespoons shortening over low heat about 4 minutes, stirring occasionally, until chips are melted and smooth. Remove from heat. Dip half of each cookie into vanilla coating, allowing excess to drip off. Place cookies on waxed paper-lined cookie sheet; refrigerate until vanilla coating is set, about 30 minutes.
- To melt the baking chips in the microwave, place them in small microwavable bowl with the shortening. Microwave uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. If the mixture starts to firm up while dipping the cookies, simply microwave 10 to 15 seconds to melt again.
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GINGERBREAD STARS RECIPE - PILLSBURY.COM
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- In large bowl, break up cookie dough; stir in molasses. Add flour, cinnamon, ginger, allspice and cloves; mix thoroughly with hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Divide dough in half; shape into 2 disks. Wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.
- Heat oven to 350°F. On floured surface, using rolling pin, roll 1 dough disk 1/4 inch thick, adding additional flour as needed to prevent sticking. With floured 3-inch star-shaped cookie cutter, cut out stars. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat with remaining half of dough.
- Bake 8 to 10 minutes or until set and light golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- In small microwavable bowl, microwave baking chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Dip half of each cookie into vanilla coating, allowing excess to drip off. Place cookies on waxed paper or parchment-lined cookie sheet. Let stand about 30 minutes or until coating is set.
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- To make the dough, in a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and spices; set aside.
- Using a hand or stand-mixer, blend the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Mix in the molasses and egg until combined. Add dry ingredients and mix on low speed just until incorporated.
- Turn the dough out onto a work surface and divide into two roughly equal portions. Shape each portion into a ball, flatten slightly into a disc, and wrap tightly in plastic wrap. (This makes it much easier to roll out the dough later!)
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