La Befana Stars
Recipe adapted from Chef Gina DePalma, Dolce Italiano
3½ Cups Unbleached all-purpose four
½ Tsp. Baking powder
½ Tsp. Kosher salt
1 Cup Unsalted butter, softened (2 sticks)
½ Cup ENZO Organic Clementine Crush Olive Oil
1¼ Cup Granulated sugar
1 Large Egg
2 Large Egg yolks
1 Tsp. Pure vanilla extract
2 Tsp. Anisette
1 Orange, freshly zested
1 Large Egg yolk
2 Tbsp. Heavy cream
In a medium bowl, whisk flour, baking powder and salt; set aside.
In a mixing bowl, cream softened butter with sugar until creamy and light. Beat in Clementine Crush olive oil. Beat in egg and egg yolks, one at a time, scraping down the sides of the bowl after each addition, followed by vanilla extract, anisette and orange zest.
Beat dry ingredients into wet on a low speed to form a stuff dough. Remove dough from bowl, flatten into a disk, wrap in plastic and chill for about one hour.
Preheat oven to 350°F. While oven preheats, lightly grease two baking sheets with nonstick cooking spray, butter or line with parchment paper.
Divide dough into three equal parts, working with one part at a time keeping the remaining parts refrigerated. One a floured surface, roll dough into 1/8” thick sheets. Using a floured 2” star-shaped cookie cutter, cut dough into stars. Plsce cookied on baking sheets sbout 1/2” apart. Gather dough scraps and repeat rolling and cutting process, chilling dough if necessary to reroll. Complete this process with remaining chilled dough.
To make the glaze, in a small bowl whisk egg yolk with cream. Using a small pastry brush, lightly brush the cookies with glaze and decorate with multicolored sprinkles.
Bake cookied until they are lightly golden brown, aout 12-14 minutes, rotating the baing sheet 180 halfway to ensure even browning. Allow cookies to cool slightly on baking sheets, then transfer to wire rack to cool completly.
Cookies can be stored in an airtight container, layered between sheet of parchment paper, for up to 4 days.