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Whisking Words Into Delicious Lines: Crafting A Recipe Poem To Savor - Little star cookies with lemon glaze icing are an easy holiday treat. These delicious star biscuits are made without eggs, and a little rice flour adds a fresh crunch to these shortbread stars.

I love making shortbread so I've shared petticoat tails before, and a melt-in-your-mouth Easter shortbread.

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Today, we bake shortbread stars especially for the holidays. These cookies are so good, Santa will enjoy them as a change from the plain chocolate cookies that many families leave out for him to enjoy.

How To Make Delicious Festive Shortbread Star Cookies

The stars of these shortbreads are raw Irish biscuits. In Ireland we call cookies biscuits, and biscuits scones. Traditional shortbread is soft and fluffy, but these cookies have shortbread cookies that are slightly crunchy in their texture. That is achieved by adding rice flour to the dough to make it dry.

These sparkling lemon shortbread stars are perfect for Christmas and make lovely gifts. Plus, good news. They are very easy to cook, so this is a great recipe to help children.

Here is a quick list of what you need for these delicious cookies. You can find the exact measurements on the recipe card at the bottom of this post.

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You will notice that there is no baking soda or baking powder in this recipe. This dough creates a flat cookie that doesn't rise much, so no leavening agents are needed.

Irish baking recipes tend to use less vanilla than American recipes. Feel free to add a teaspoon of vanilla to the cream and sugar. Alternatively, you can use the extracted seeds of a vanilla pod to make these vanilla cookies. However, I prefer to leave the butter flavor in these cookies to compliment the lemon glaze.

If you don't like the citrus flavor of lemon in the icing, you can make it with milk. However, your cookies won't last long in storage because the milk will spoil.

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You will need a star shaped cookie cutter for these cookies. You can choose to make cookies of the same size if you have a cutter. Or why not make different sizes if you have a star cookie cutter set. This blog post has different sizes of star cookies.

It's easy to make this cookie dough using a stand mixer or a hand-held electric mixer. It is also good to make butter and sugar together. If your arm is up to the job you can always cream the butter and sugar with an old wooden spoon.

I baked these cookies on a large cookie sheet. If you have a silicone baking tray liner is a great way to prevent the cookies from sticking. Alternatively, you can line a cookie sheet with parchment paper.

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I found this option to be better than baking the stars on ungreased cookie sheets. If I don't have a liner or sheet pan, I always grease the cookie sheet with extra butter.

Soft dough can be made. When you have a ball of dough stop mixing. Remove the dough from the bowl and cover with plastic wrap.

Place it in the refrigerator for about 30 minutes to cool completely. The dough will become easier to handle after some time in the refrigerator. You can leave the prepared dough in the refrigerator for up to 2 days.

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When you are ready to bake your cookies, preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). These cookies are baked at a low temperature in the oven.

There is no yeast in the dough that needs to be raised at a high temperature. The goal is to cook the flour, and make the biscuits to a nice golden color without burning them.

Dust a flat work surface and rolling pin with flour. Place a ball of dough in the middle of the flour and roll it out until it is about a quarter of an inch thick.

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Collect any scraps of dough and gently knead the dough into a ball. Roll the dough again until it is covered, and cut out more cookies. Repeat as often as necessary to use up all the scraps.

Bake for 15 to 20 minutes until the cookies become a golden shade. Don't make these Irish biscuits too brown. Every oven is a little different, so I gave it a 5 minute range for baking time.

Let the baked cookies cool on the baking tray for just a few minutes. Use a flat spatula to transfer them to a wire rack where they can cool completely.

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This is a simple glaze made with lemon juice and confectioners' sugar (known as icing sugar in Ireland).

It is important to mix the powdered sugar into a large mixing bowl. Removing any lumps will give you a head start on creating a smooth glaze.

Add a spoonful of lemon juice and mix the sugar to make a paste. Add another tablespoon of lemon juice and beat again until a smooth icing is formed. It should be a thin, spreadable consistency.

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If your icing is too thick, add more lemon juice. The exact amount you need depends on the humidity of the room where you are mixing the glaze.

Spread the glaze over the cookies. I put a small amount in the center of each star, then use the knife to spread it out to an area of ​​each star ray.

After these cookies have cooled completely and the icing has set, they can be stored in an airtight container. They last about a week.

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You can make these cookies first and decorate them later. It's easy to light them when you're ready to share them.

The stars of the shortbread are buttery, delicious, festive cookies decorated with lemon royal icing that are perfect for a cookie swap for the holidays or any time of year.

Nutritional information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutritional information may vary based on preparation methods, origin and freshness of ingredients used.

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I love this Irish cottage turf incense burner. You can read all about it on the Gifts of Ireland website. Make this red velvet cookie the next time you're craving something sweet. Chewy and a little gooey in the middle - it has the perfect red velvet flavor and tons of melted white chocolate.

This red velvet cookie is perfect for your true love. AKA yourself. Big and chewy with a delicious red velvet flavor, beautiful red color, and tones of white chocolate. These are definitely big enough to share, or if you're feeling generous, the dough can be divided in half to make 2 large cookies.

This is the perfect red velvet treat when you don't want to bother making a batch of cookies or need something sweet in a pinch. If you have tried red velvet chocolate cookies, then you will love this recipe. It's very similar in taste and texture to a cookie, just bigger and takes less time to make.

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Pro Tip: For food coloring, it's up to you how much food coloring to use. You can use a little more (about ¼ teaspoon) for a bright red color. I usually use about ½ teaspoon per light color.

If you want to make 2 small cookies (they are too big), divide the dough into 2 equal balls. They will bake for about 12 minutes at 350F.

Big, chewy, almost gooey and full of white chocolate - if you love red velvet, this is definitely the cookie recipe for you. And if you want to try a good cookie, I recommend:

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Make this velvet cookie the next time you're craving something sweet. Chewy and a little gooey in the middle - it has the perfect red velvet flavor and tons of melted white chocolate.

Calories: 806 kcal | Carbohydrates: 98 g | Protein: 11 g | Fat: 42 g | Saturated Fat: 25 g | Polyunsaturated fat: 2 g | Monounsaturated fat: 12 g | Trans Fat: 1 g | Cholesterol: 254 mg | Sodium: 197 mg | Potassium: 259 mg | Fiber: 2 g | Sugar: 62 g | Vitamin A: 958 IU | Vitamin C: 1 mg | Calcium: 147 mg | iron: 3 mg

I'm the baker and blogger behind Just So Tasty! I believe that anyone can make desserts, homemade desserts and desserts. I love classic recipes that are delicious (obviously), not too complicated, and use simple, everyday ingredients.

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Learn how to make perfect cookies every time! In this FREE email series, I'll be sending you 5 classic cookie recipes with ALL my tips and tricks. Tiramisu is a classic and popular Italian dessert with layers of custard and coffee-infused sponge. This post will show you how to make homemade vegan tiramisu that is creamy and completely dairy-free. This version uses soft, melt-in-your-mouth vanilla cake as a sponge, which is easier to make from scratch than ladyfingers!

I was in an Italian restaurant at my grandmother's place, maybe six or seven years old at the time. MINE

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