Silver Moon and Star Sugar Cookies

1 3/4 C. unbleached flour
1 Tbsp. butter flavoring
2 tsp. baking powder
1 Tbsp. malted milk powder
1/4 tsp. fresh ground nutmeg
1/4 C. Land O Lakes Light Butter
1/4 C. nonfat sour cream
1 C. sugar
1 tsp. vanilla
2 egg whites
Cooking spray if not using non-stick baking sheets
1 recipe White Icing
Silver and gold luster dust
Lemon extract

1. Stir flour, baking powder, butter flavoring, malted milk powder and nutmeg
together in a bowl until thoroughly combined; set aside.

2. In a mixing bowl, cream butter and sour cream with sugar until smooth. Blend
in vanilla and egg whites, beating again until smooth. Gradually add flour
mixture, mixing just until well combined.

3. Enclose dough in plastic wrap and refrigerate at least 8 hours or overnight.
The longer the dough is refrigerated the easier it is to handle.

4. Preheat oven to 325 degrees, Working with about a third of the dough at a
time, roll out dough on a lightly floured board or pastry cloth to about 1/4
inch thickness. (Keep remainder of dough refrigerated until ready to roll out)
Cut out cookies with floured 2-to-4 inch cutters into desired shapes. Carefully
transfer cookies to baking sheets lightly sprayed with cooking spray. Before
baking, sprinkle cookies with granulated sugar if desired.

5. Bake cookies until lightly golden brown around edges (10-12 minutes). Let
cookies stand about 1 minute, then transfer to wire cooling racks. After moon
and star cookies have cooled, paint or spread with a thin base coating of White
Icing. Add a small amount of water to Icing to achieve a thinner consistency.
Once icing has dried, outline and detail cookies with White Icing that has been
put in a disposable pastry bag filled with piping tip.

6. After detailing has dried, mix about 1 teaspoon of luster dust to 1
Tablespoon of extract. Using a small artist’s paintbrush, paint gold or silver
mixture onto white iced cookies. Add more extract to powder as needed as you
work, the extract evaporates quickly. Work with small quantities at a time.
White Icing:
1 16 oz. package confectioners sugar
3 Tbsp. meringue powder
1/3 C. warm water

1. Beat sugar with meringue powder and water until thick and white, about 7

2. Icing may be tinted with food coloring at this point. Keep icing covered
with plastic wrap to prevent drying out.

3. Use small metal icing spatula, paint brushes and/or decorating bag with
small writing tips.

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