- Servings: 18
Parchment paper is handy for baking these cutout cookies. For baking, all you need to do is cut and line your baking sheets with either side of the parchment paper. Place the cutout cookies directly on the parchment paper—no extra spray or to grease needed—and bake as directed. The star cookies bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is simple. Store the cookies in a covered container between layers of parchment paper in the refrigerator for up to 3 days.
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- 3/4 cup butter
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 recipe Browned Butter Filling
- Parchment paper
For browned butter, in small saucepan melt butter over medium heat. Reduce heat; cook until butter is light brown (12 minutes). Remove from heat; pour in large bowl. Chill 1-1/2 hours or freeze 45 minutes.
Preheat oven to 375 degrees F. Set aside 4 teaspoons browned butter. Beat remaining 2/3 cup butter on medium to high 30 seconds. Add granulated sugar, baking powder, and salt; beat to combine, scraping bowl. Beat in egg, milk, and 1 teaspoon vanilla. Beat in as much flour as you can; stir in remaining. Divide dough in half. On floured surface, roll half the dough at a time to 1/8-inch thickness; using 2-1/2-inch stars, cut out dough. Use small star cutter to cut out centers of half of large stars. Place 1 inch apart on parchment paper-lined cookie sheets. Bake 7 to 8 minutes or until edges are firm. Cool on wire rack. Spread filling, top with cutout cookie. Makes 18 sandwich cookies.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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