Iced Vanilla Star Cookies
Makes about 100 mini, small and medium stars
Ingredients:
250 g butter, softened
105 g (125 ml) Huletts Castor Sugar
10 ml (2 t) vanilla extract
2 extra large eggs
450 g (3 cups) cake flour
250 g butter, softened
105 g (125 ml) Huletts Castor Sugar
10 ml (2 t) vanilla extract
2 extra large eggs
450 g (3 cups) cake flour
To decorate:
1 packet Huletts Strawberry Flavoured Icing Sugar
1 packet Huletts Chocolate Flavoured Icing Sugar
Edible decorations of your choice
Method:
Beat butter and castor sugar together until light and fluffy.
Add vanilla extract and beat well.
Add the eggs one by one and beat well.
Gradually add the flour and mix until a soft dough forms. (It should be quite crumbly and buttery.)
Tip onto a floured surface and form into a ball. Cover with cling film and refrigerate for at least an hour.
Pre-heat oven to 160°C and line 2 trays with baking paper.
Cut the dough ball in half and roll out one of the halves on a floured surface to 4 mm thickness. Press star shapes out of the dough and gently arrange on the baking trays. Repeat with the remaining dough (including the other half) until all the dough has been used.
Bake cookies for about 12 minutes until golden. Remove from the oven and allow to cool slightly on the trays before transferring to a drying rack.Once completely cool, decorate with Huletts Flavoured Icing Sugars and edible decorations.
For the icing:
In separate bowls, mix the chocolate and strawberry icing with 45 ml (3 T) water each to form a soft icing. (Add a little more water if needed, if needs to be runny enough to pipe.)
Scoop a few spoon fulls of each icing into the corners of medium plastic bags and twist to secure. (Sandwich bags work well for this.)
Cut the tip off the plastic corner (start as small as possible) and gently squeeze out the icing.
Draw shapes and patterns of your choice on the cooled cookies.
Allow some time to set.
Beat butter and castor sugar together until light and fluffy.
Add vanilla extract and beat well.
Add the eggs one by one and beat well.
Gradually add the flour and mix until a soft dough forms. (It should be quite crumbly and buttery.)
Tip onto a floured surface and form into a ball. Cover with cling film and refrigerate for at least an hour.
Pre-heat oven to 160°C and line 2 trays with baking paper.
Cut the dough ball in half and roll out one of the halves on a floured surface to 4 mm thickness. Press star shapes out of the dough and gently arrange on the baking trays. Repeat with the remaining dough (including the other half) until all the dough has been used.
Bake cookies for about 12 minutes until golden. Remove from the oven and allow to cool slightly on the trays before transferring to a drying rack.Once completely cool, decorate with Huletts Flavoured Icing Sugars and edible decorations.
For the icing:
In separate bowls, mix the chocolate and strawberry icing with 45 ml (3 T) water each to form a soft icing. (Add a little more water if needed, if needs to be runny enough to pipe.)
Scoop a few spoon fulls of each icing into the corners of medium plastic bags and twist to secure. (Sandwich bags work well for this.)
Cut the tip off the plastic corner (start as small as possible) and gently squeeze out the icing.
Draw shapes and patterns of your choice on the cooled cookies.
Allow some time to set.
