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This is my slightly modified (and better 
) version of the Spice Stars from Martha Stewart Holiday Cookies (p 47).
1 cup (2 sticks) unsalted butter
1 c sugar
1 c dark corn syrup (or 3/4c light plus 1/4 c molasses)
1 T cider vinegar
5 cups sifted all purpose flour
1 t baking soda
1 1/4 t cinnamon
1 1/2 t ginger
1/2 t cloves
fresh grated nutmeg (about half of one of those buggers or 1/4 t or so from the jar)
a few grinds of fresh pepper
1/2 coarse salt
2 large eggs, lightly beaten
White nonpareils, for sprinkling, or sanding sugar, or royal icing
1. Melt butter w/ sugar, corn syrup, and vinegar in medium saucepan over low heat. Transfer to a large bowl and let cool. Sift flour, baking soda, spices, and salt itno a large bowl; stir into butter mixture. Stir in eggs until batter is very smooth. Refrigerate until firm, about two hours.
2. Preheat oven to 350. Divide dough into 4 equal pieces. Working w/ one piece at a time, roll out dough on lightly floured work surface to 1/8" thick. Cut out stars w/ a 2.5" star-shape cookie cutter. Transfer to baking sheets lined w/ parchment paper. Sprinkle w/ nonpariels (if using). You can re-roll the scraps once.
3. Bake cookies until edges are golden brown, about 7-8min. Let cool on sheets on wire racks. Cookies can be stored airtight at room temp for 5 days.
Makes 5 dozen.
) version of the Spice Stars from Martha Stewart Holiday Cookies (p 47). 1 cup (2 sticks) unsalted butter
1 c sugar
1 c dark corn syrup (or 3/4c light plus 1/4 c molasses)
1 T cider vinegar
5 cups sifted all purpose flour
1 t baking soda
1 1/4 t cinnamon
1 1/2 t ginger
1/2 t cloves
fresh grated nutmeg (about half of one of those buggers or 1/4 t or so from the jar)
a few grinds of fresh pepper
1/2 coarse salt
2 large eggs, lightly beaten
White nonpareils, for sprinkling, or sanding sugar, or royal icing
1. Melt butter w/ sugar, corn syrup, and vinegar in medium saucepan over low heat. Transfer to a large bowl and let cool. Sift flour, baking soda, spices, and salt itno a large bowl; stir into butter mixture. Stir in eggs until batter is very smooth. Refrigerate until firm, about two hours.
2. Preheat oven to 350. Divide dough into 4 equal pieces. Working w/ one piece at a time, roll out dough on lightly floured work surface to 1/8" thick. Cut out stars w/ a 2.5" star-shape cookie cutter. Transfer to baking sheets lined w/ parchment paper. Sprinkle w/ nonpariels (if using). You can re-roll the scraps once.
3. Bake cookies until edges are golden brown, about 7-8min. Let cool on sheets on wire racks. Cookies can be stored airtight at room temp for 5 days.
Makes 5 dozen.
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