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Twinkling Ginger Stars

Twinkling Ginger Stars

Spice cookies just like Grandma used to make--buttery and crisp, so good they don't need frosting.


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1 hr 30 min
Prep Time
03 hrs 15 min
Total Time
84
cookies

Ingredients

1 1/4 cups sugar

1 cup Land O Lakes® Butter, softened

1 large Land O Lakes® Egg

3 tablespoons dark corn syrup or molasses

1 teaspoon vanilla

3 cups all-purpose flour

1 1/2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon ground cloves

Powdered sugar

How to make

  1. STEP 1

    Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, corn syrup and vanilla; continue beating until well mixed. Add all remaining ingredients except powdered sugar; beat at low speed until well mixed.

  2. STEP 2

    Divide dough into thirds. Shape each third into round ball; flatten to 1/2-inch thickness. Wrap in plastic food wrap. Refrigerate 1-2 hours until firm or up to 3 days.

  3. STEP 3

    Heat oven to 375°F.

  4. STEP 4

    Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 to 3-inch star cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 5-7 minutes or until set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely. Sift powdered sugar over cooled cookies.

Tip #1

- Store cookies in a loosely covered container at room temperature up to 1 week or freeze up to 2 months in an airtight container.

Tip #2

- If dough is too firm for rolling, let stand at room temperature until just soft enough to roll.

Tip #3

Nutrition (1 cookie)

50 Calories
2 Fat (g)
10 Cholesterol (mg)
50 Sodium (mg)
7 Carbohydrates (g)
0 Dietary Fiber
<1 Protein (g)
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