I attended a wonderful baby shower this past weekend to celebrate a new life to be brought in the world by Christian and his partner, Ali. It was a ton of fun, and it was great to meet so many new people! There was a ton of food, a few games, and best of all, time spent with the happy couple as they were surrounded by their families and friends.
I love baby showers.
The week prior, I helped as much as possible on little details and getting things put together. It was seriously the least I could do, as Christian was so generous with his Shamanic healing! The baby shower had a very loose The Little Prince theme, based off the book Le Petit Prince by Antoine de Saint-Exupéry, to welcome their own little prince.
When I heard about this, the first thing I thought was, ooh! I can make cookies! (I tend to think that any occasion is one just made for baking, lol.) Once I had my mind set on that, I started to ponder ways in which I could work with their theme, when I remembered that the Prince traveled amongst the stars as he went from asteroid to asteroid, finally to land on Earth.
And so began my search for a star-shaped cookie cutter.
For the cookies:
* 1 1/2 cups butter, softened
* 2 cups white sugar
* 4 eggs
* 1 teaspoon vanilla extract
* 5 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* zest from 1 lemon
For the frosting:
* confectioners sugar (about 5 cups)
* milk (by the Tbsp)
* juice from 1/2 lemon
* splash of vanilla extract
* yellow food coloring
1. In a large bowl, cream together butter and sugar until smooth. If your butter is too hard, leave it in the sun to soften a bit. Beat in the eggs and vanilla.
2. Stir in the flour in 1-cup increments, zesting the lemon over the mix between each cup. Add baking powder and salt, then blend until the dough starts to form into a ball.
3. Leave the dough to chill for at least an hour. Overnight is best.
4. Preheat the oven to 375 degrees F. Roll out the dough onto a floured surface about 1/4 to 1/2 inch thick. Cut into star shapes, then place cookies 1 inch apart on an ungreased cookie sheet.
5. Bake for 6 minutes in the preheated oven. You’ll want the cookies to come out with just a tiiiiiny bit of color on the bottom. Adjust the time and temperature as necessary — Matt and I had to eat the first batch as the bottoms were too browned. (No loss there. ) Cool completely before frosting.
6. When the cookies are cool, make the frosting! Add 3 cups confectioners sugar to a bowl and add lemon juice and vanilla extract. Add milk in increments until the desired consistency is reached — you’ll want it not so thick as you can’t dip the cookies in, but not so runny that the icing falls off the cookies. It’s not hard to reach this, promise!
7. Once the consistency is reached, add food coloring until the icing is bright yellow. About 5-10 drops will do. Frost the cookies by dipping them in, allowing the leftover frosting to run off, then placing them on a cooling rack to dry. Allow icing to dry overnight.
ETA: OOH! I should say, this recipe yields around 60-80 cookies. The stars are about 3″ across, and this recipe made 80 of them. 80. So keep that in mind, lest you be building your own universe of stars.