These crisp, buttery stars will shine brightly on any dessert tray. The first time I tried them was at a potluck, and I spent the rest of the evening tracking down the recipe!
—SANDY TOPALOF NORTH ROYALTON, OH
PREP: 30 MIN. • BAKE: 15 MIN./BATCH + CHILLING • MAKES: 2 DOZEN
1 1/2 cups all-purpose flour
1/3 cup sugar
1/2 cup cold butter
2 tablespoons 2% milk
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts, toasted
24 walnut halves
2/3 cup semisweet chocolate chips, melted
GLAZE
1/4 cup packed brown sugar
2 tablespoons butter, cubed
1 tablespoon 2% milk
1/3 cup confectioners’ sugar
1. Preheat oven to 350°. In a small bowl, combine flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Stir in milk and vanilla, then chopped walnuts.
2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. star-shaped cookie cutter dipped in flour. Place 2 in. apart on greased baking sheets. Press a walnut half in the center of each. Bake 12-15 minutes or until edges are lightly browned. Remove to wire racks to cool.
3. Spread bottoms of cookies with melted chocolate. Place chocolate side up on waxed paper-lined baking sheets. Refrigerate until set.
4. For glaze, in a small saucepan, bring brown sugar and butter to a boil. Cook and stir 30 seconds. Remove from the heat; cool 5 minutes. Whisk in milk until smooth. Stir in confectioners’ sugar. Immediately drizzle over top of cookies. Let stand until set.
TO MAKE AHEAD Dough can be made 2 days in advance. Iced cookies can be stored 1 week in an airtight container at room temperature or frozen up to 1 month.