My Friend Roslyn’s Magic
My friend Roslyn made these cookies every Christmas. Her kitchen smelled like sweet butter and happy times. She would give them away in little boxes tied with string.
She said the secret was in the buttermilk. It makes the cookie soft and gives it a little tang. I still laugh at that. A cookie with a tang! But it’s true. It keeps them from being too sweet.
Why The Piping Bag Matters
Now, you need a piping bag for this. Do not try to use a spoon. The dough is too soft. Roslyn taught me that. I made a big mess once.
Piping the stars is the fun part. You pipe one star in the middle. Then you hug it with six more. They bake into one beautiful, bumpy cookie. This matters because the shape lets every edge get a little crispy. The middle stays tender.
A Little Cookie History
Old recipes like this are treasures. They use simple things we already have. Fun fact: buttermilk was often a leftover from making butter. People did not waste it. They baked with it.
That is a good lesson. Use what you have. Make something wonderful with it. Does your family have a recipe like that? A recipe that feels like a hug? I would love to hear about it.
The Smell of Christmas
When these are in the oven, your whole house will smell amazing. It is a warm, vanilla smell. It feels like Christmas morning.
That smell is part of the gift. When you give these cookies, you give that feeling too. This matters. Food is more than eating. It is about sharing a moment of joy. What smell makes you think of the holidays?
Let’s Bake Together
Get your piping bag ready. Do not worry if your first stars look wobbly. Mine always do! They will taste perfect. Remember to space them out on the pan. They need room to breathe.
Watch them turn a light gold. That is the sign they are done. Let them cool completely. They get a little firmer. Then try one. So good! Will you be giving any away in boxes this year, or keeping them all for yourself? Be honest!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Sugar | 1 cup (7 ounces/198 grams) | |
| Vegetable shortening | 1 ½ cups | |
| Salt | ½ teaspoon | |
| Large egg | 1 | |
| Vanilla extract | 1 teaspoon | |
| Cake flour | 2 ½ cups (10 ounces/283 grams) | |
| Baking soda | ½ teaspoon | |
| Buttermilk | 6 tablespoons |
Instructions
Step 1: First, get your oven ready. Move your racks to the middle spots. Heat the oven to 375 degrees. Line your baking sheets with parchment paper. This little paper saves so much scrubbing later. I still laugh at that.
Step 2: Now, beat the sugar, shortening, and salt together. Do this until it’s fluffy and light. It takes about two minutes. Then mix in the egg and vanilla. Doesn’t that smell amazing already? (A tip: make sure your shortening is soft first.)
Step 3: Add the flour, baking soda, and buttermilk all at once. Mix it for another two minutes. The dough will get light and fluffy again. This is the magic step. What do you think makes the cookies so tender? Share below!
Step 4: Spoon the dough into a piping bag. Use a big star tip. Pipe one star, then circle it with six more. Give them two inches of space to grow. I always make a little mess here, and that’s okay.
Step 5: Bake them for 10 to 15 minutes. Switch the pans halfway through. They should be a light, golden color. Let them cool completely on a rack. The waiting is the hardest part, my dear.
Creative Twists
My granddaughter loves to play with this recipe. You can too. Here are some fun ideas for your next batch.
Sparkle Sugar Stars: Sprinkle the piped cookies with colored sugar before baking.
Citrus Sunshine: Add a teaspoon of lemon or orange zest to the dough.
Chocolate Dip: Once cooled, dip half of each cookie in melted chocolate.
Which one would you try first? Comment below!
Serving & Pairing Ideas
These cookies are perfect with a hot drink. I serve them on my old china plate. A dusting of powdered sugar looks like snow. You could also add a bowl of fresh berries. It makes a lovely little spread.
For a drink, warm apple cider is my favorite. Add a cinnamon stick. For the grown-ups, a sweet cream sherry pairs beautifully. It’s like a cozy hug. Which would you choose tonight?
Keeping Your Cookie Box Bright
Let’s keep these cookies tasting fresh. Store them in a tin at room temperature. They stay perfect for three days. You can also freeze the baked cookies for a month. Just layer them between parchment paper in a container.
I once froze a whole batch for my grandson’s surprise visit. He said they tasted like I just baked them. Batch cooking saves your holiday energy. Make the dough and freeze it in logs. Then, just slice and bake when guests arrive.
This matters because holiday time is for people, not stress. Having treats ready lets you enjoy the party. Have you ever tried storing cookie dough in the freezer? Share below!
Cookie Troubles? Here Are My Fixes
First, dough too soft to pipe? Chill it for twenty minutes. Cold shortening is easier to handle. I remember a warm kitchen making my dough slump. Chilling fixed it right up.
Second, cookies spreading too much? Your oven might not be hot enough. Always let it preheat fully. This matters for a crisp, golden star shape.
Third, cookies browning unevenly? Rotate your trays halfway through baking. Switch their positions in the oven too. This simple step gives every cookie the same love. It builds your confidence when they all look perfect. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes. Use a gluten-free flour blend made for cookies. Results may vary slightly.
Q: Can I make the dough ahead? A: Absolutely. Wrap it tightly and refrigerate for two days. Let it soften a bit before piping.
Q: What if I don’t have buttermilk? A: Mix 6 tablespoons milk with 2 teaspoons lemon juice. Let it sit for five minutes. Fun fact: This is called “clabbered” milk!
Q: Can I halve the recipe? A: You can. Just halve all the ingredients exactly. A half batch is still plenty.
Q: Any optional tips? A: A tiny sprinkle of sugar before baking adds sparkle. Which tip will you try first?
From My Kitchen to Yours
I hope these cookies bring you joy. Baking them always reminds me of my friend Roslyn. Her laughter filled the kitchen. Now I imagine yours will too.
Please tell me all about your baking adventure. I love hearing your stories. Have you tried this recipe? Let me know how it went in the comments.
Happy cooking! —Elowen Thorn.
