Spiced Stars with Lemon Glaze
Photography by Melanie Dunea
Recipe by Sarah Copeland
Start to Finish: 3 Hours | Servings: Makes about 3 dozen 3-inch cookies |
Ingredients
Cookies
3 cups flour
2 tsp. ground cinnamon
3/4 tsp. baking powder
3/4 tsp. fine sea salt
Pinch of ground black pepper
2 sticks unsalted butter, at room temperature
1 cup granulated sugar, plus more for sprinkling
1 large egg—plus 1 large egg, beaten, for brushing
1 tbsp. heavy cream or whole milk
2 tsp. finely grated lemon zest (from 2 lemons)
Confectioners’ sugar, for rolling out the dough
Glaze and Decorations
3 cups confectioners’ sugar, sifted
4 to 5 tbsp. fresh lemon juice (from 2 lemons)
Nonpareils, sanding sugar, or confectioners’ sugar, for decorating (optional)
Preparation
1. In a medium bowl, whisk the flour, cinnamon, baking powder, salt, and pepper. In a large bowl, using an electric mixer (or in a stand mixer fitted with the paddle attachment), beat the butter and 1 cup granulated sugar on medium speed until smooth, about 2 minutes. Add 1 egg, the cream, and lemon zest. Beat until just blended. Add the dry ingredients. Beat on low speed until just blended. Divide the dough in half. Form each half into a square. Wrap the squares separately in plastic and place on a baking sheet. Refrigerate until firm, about 2 hours.
2. Arrange racks in the top and bottom thirds of the oven; preheat to 375°. Line 2 baking sheets with parchment paper. Unwrap 1 square of dough. On a work surface lightly dusted with confectioners’ sugar, roll out the dough to 1/4 inch thick. Cut out cookies with a star-shaped cutter. Using a pastry brush, brush off any excess confectioners’ sugar.
