Star Cookies

Ingredients:

• 2 tbsp. + 2 tbsp. premium flour + extra for working with the dough
• 1/8 tsp baking soda
• 1/8 tsp fine salt
• 1 tsp vanilla extract
• 1 large egg
• 165 g unsalted butter at room temperature
• 0.5 cup granulated sugar
• 1/4 cup powdered sugar
• 1/4 cup multicolored edible confetti stars, plus extra for sprinkles
• Special equipment: 8.5cm and 4.5cm star shaped cookie cutters.

Preparation:

1. In a medium bowl, combine flour, baking soda, and salt. In a small bowl, whisk together the egg and vanilla extract.
2. Using a mixer on low speed, beat the butter, sugar, and powdered sugar until the butter has absorbed the sugar, about 30 seconds. If using a hand mixer, beat for about 2 minutes. Increase the speed to medium and beat until creamy, stopping to scrape down the sides of the bowl, about 1 minute (about 3 minutes with a hand mixer).
3. Reduce mixer speed to low, gradually add the egg mixture, and beat until fully incorporated. Add the flour mixture in 2 additions, stopping several times to scrape down the sides of the bowl. If you're using a hand mixer, increase the speed as the dough thickens to avoid stopping the beaters. Once all the flour is incorporated, add the confetti stars, increase mixer speed, and beat until the dough is very smooth, about 2 minutes (5 minutes with a hand mixer).
4. Remove the dough from the bowl and knead it with your hands. Divide the dough into two equal pieces, each weighing approximately 300 g. Form each piece into a 15 cm square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
5. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit at room temperature for about 15 minutes to allow it to become pliable.
6. Dust a piece of parchment paper with flour. Working quickly, dust one square of dough with flour and roll it out to about 0.5 cm (1/4 inch) thick. Occasionally lift the dough with a metal spatula or scraper to prevent it from sticking to the parchment. Cut out large stars as close together as possible. Cut out small stars in the centers of the large stars. If the dough becomes too soft, place it in the freezer for 5 minutes to firm up again. Transfer the large and small stars to separate prepared baking sheets, the large ones on one, the small ones on the other, spacing them 2.5 cm (1 inch) apart.
7. Gather the dough scraps, roll them out, and cut out more stars. When there's just a little dough left, simply cut out small stars. Sprinkle the cookies with confetti and press gently to adhere. Freeze the cookies on baking sheets, and in the meantime, repeat with the second piece of dough. Freeze the cookies about 10 minutes before baking.
8. Bake, rotating the baking sheets halfway through, until the cookies are light golden around the edges and feel firm when lightly pressed, 18-20 minutes. Cool completely on the baking sheets on a wire rack, about 30 minutes.