This is a recipe from a Mary Englebright Christmas cookbook that I own.
Ingredients:
2 C flour
1/2 teaspoon baking powder
1/4 teaspoon salt
10 Tablespoons (1 1/4 stick) unsalted butter, at room temperature
3/4 C + 2 T granulated sugar
1 large egg
1 1/2 teaspoons vanilla
Favorite vanilla frosting, for decorating
Colored coarse sugar or sanding sugar, for decorating
1. In a medium bowl, whisk together the flour, baking powder and salt.
2. In a large bowl of an electric mixer at medium-high speed, beat the butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla until they are completely combined.
3. On low speed, slowly add the flour mixture, beating just until incorporated. Divide the dough into 4 pieces. Shape each piece into a disk and wrap in plastic. Place the disks in the refrigerator about 1 hour or up to 2 days.
4. Preheat the oven to 350 degrees. On a lightly floured surface, roll out 1 piece of dough to a 1/8-inch thickness. Cut out stars, using assorted-size cookie cutters and place 2 inches apart on un-greased baking sheets. Insert one 8-inch lollipop stick into each star, pressing to make sure the sticks are secure but not poking through the other side. The dough scraps should be chilled and re-rolled.
5. Bake the cookies 8-10 minutes, or until the edges are lightly browned. Cool 1-2 minutes on the baking sheets on wire racks, then transfer carefully to wire racks to cool completely.
6. With a small knife, frost the tops of the cookies. Gently sprinkle the cookies with the colored sugar; let set for 30 minutes.
Makes about 2 dozen.
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