The Starbursts shown on the above cookies are the “mini” variety placed upon smaller, two inch diameter, sugar cookies. In this case, I “borrowed” some mini Starburst from my 7-year-old son Ben’s Christmas stocking.  Far from an action of the Grinch, I think Santa would approve.

STARBURST COOKIES

“Hoping to start 2016 with some fireworks? Well, how about a starburst instead?  In this case, Starburst fruit chews.  Yes, here’s a cookie fit for the launching of a New Year.  Crisp sugar cookie crunch with a pleasant fruit taste upon reaching the center bite.  Sugary and sweet.  Everything you need to get started off on the right foot.  Enjoy and Happy New Year!”

1 cup Butter

1½ cups Powdered Sugar

1 Egg

2½ cups Flour

2 teaspoons Baking Powder

½ teaspoon Salt

Starburst fruit chew candies

 

Preheat oven to 375 degrees.

Cream butter and powdered sugar.

Mix in the egg.

Mix in the flour, baking powder, and salt.

Roll the dough out to a ¼ inch thickness.

Use biscuit cutters to cut into circles (the size is your choice).

Place the cookie dough cutouts onto parchment paper lined baking sheets.

Bake cookies for 5 minutes.

Remove from oven and increase temperature to 425 degrees.

Place a Starburst fruit chew candy in the center of each cookie.

Bake for an additional 4 minutes in the 425 degree oven (the increased temp helps the candy melt, while avoiding burnt cookies).

When finished baking, the cookies should be browned on the bottom.

 

Makes about 48 small sugar cookies (two inch diameter), when I used mini Starburst. Play around with the size, there are no missteps to be found here.

Revised Source: “Starburst Sugar Cookies” recipe, as found on www.smartschoolhouse.com.