Golden Star Cookies a Memorable Christmas Tradition
20 Days Of Christmas Cookies- Day 20
Stelline D’Oro Cookie Recipe
I am going to donate 50% of my earnings on this post to the No Kid Hungry foundation.
Tomie dePaola was a renowned children’s book author and illustrator. He published over 270 children’s books and 1 found a special place in my heart, Jingle The Christmas Clown. Tomie dePaola passed this year on March 30, 2020, during the start of the U.S. COVID-19 pandemic.
I see a compelling likeness to the book’s struggling Italian village and heroes banning together to make sure Christmas is special for those in need, with Jingle The Christmas Clown.
This post is a dedication to our heroes, children, and Tomie whose heart was full of love.
Jingle The Christmas Clown was introduced to me by my sister-in-law Lynn. She has been following the 20 days of Christmas Cookie series with Baking For The Soul and reached out to me after Day 12 when the cut-out cookie recipe was published.
Inside that recipe, I shared a special memory I had and asked what readers had special memories of cookies. Lynn came back with the Stelline D’Oro recipe published in Jingle The Christmas Clown. She was so inspired, she baked the cookies and shared them with family and friends. She told me the high-level story of Jingle The Christmas Clown, and I was hooked. I had to research this, as I had never heard of it.
It inspired me to feature the Stelline D’Oro cookie recipe as the last post in the 20 Days Of Christmas Cookie Series.
My hope is through the book Jingle The Christmas Clown, new traditions with our families are started. That we teach children the important relationship between reading, cooking, sharing, loving, and acceptance.
Understand no matter how hard it gets, someone is dealing with something worse and you can make a big difference in someone’s life one person at a time, one star at a time, and 1 cookie at a time.
This recipe is republished from Donna Chiara’s Stelline D’Oro Recipe
stelline d’oro cookies
Stelline D’Oro Cookies
Ingredients
- 2 cups of all-purpose flour
- ½ tsp baking powder
- ½ tsp of salt
- 1 stick butter (room temperature)
- 1 cup of granulated sugar
- 1 egg (room temperature)
- 2 TBSP orange juice
- ⅛ tsp saffron threads or saffron powder
- 1 ½ tsp warm water
- 1 ½ tsp orange juice
- 1 cup sifted powdered sugar
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a large bowl, combine the flour, baking powder, and salt and set aside.
- Using a heavy-duty stand mixer cream the butter and granulated sugar together.
- Add the eggs, and 2 TBSP of orange juice, mix well.
- Reducing the speed to low, add the dry ingredients, and mix well.
- Wrap the dough in parchment paper and chill for 1 hour.
- Divide the dough into 4 sections.
- Working with 1 section at a time, roll the cookie dough out on a floured pastry board, to ⅛ thickness. Remember the dough should be the consistency of your earlobe.
- Place the star-shaped cutouts on a greased 11x15 inch cookie/jelly roll pan. You might want to use 3 11x15 inch cookie/jelly roll pans to allow you to cook more cookies at once.
- Repeat with the remaining dough until all the dough is gone.
- Bake for 6 - 7 minutes do not allow them to brown, they should be pale in color and just set. The cookies will crisp up as they cool.
- Remove the cookies using asmall thin spatula, and let them cool completely on a wire rack.
- Frost the cookies and sprinkle them with coarse sugar.
- Frost cookies using buttercream frosting in assorted colors and enjoy!
- If using saffron threads soak the threads in 1 ½ tsp warm water for 10 minutes.
- Strain the liquid so it is clear of the threads and discard the threads.
- If using saffron powder, dissolve the powder in the 1 ½ tsp warm water.
- Add the saffron water and 1 ½ tsp orange juice to the powdered sugar and mix until the sugar is dissolved.
Tell us about your family cookie traditions. Will you include Jingle the Christmas Clown and the golden star cookies?
Leave a comment. We would love to hear from you!
