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Ingredients
- 1 1/4 c. all-purpose flour unsifted
- 1/4 c. unsweetened cocoa pwdr
- 1/2 c. butter softened
- 1/2 c. sugar
- 1/4 tsp salt
- 1 lrg egg
- 1/2 tsp vanilla extract
Directions
- Preheat oven to 350degrees; lightly grease a 9-inch pie plate and a small baking sheet. In a small bowl, combine flour and cocoa. In a large bowl, with an electric mixer on medium speed, beat butter, sugar and salt till combined. Add in egg and vanilla extract; beat on high speed till smooth and well blended. Reduce speed to very low; add in flour and beat till a manageable dough forms. Between 2 sheets of floured waxed paper, roll out cookie crust to a 12-inch round. Remove top sheet of paper and invert crust into pie plate. Remove remaining sheet of waxed paper. Trim crust edge even with the rim of the plate. Reroll scrapes to 1/4-inch thickness and cut out as many stars as possible, using a 3/4-inch star cookie cutter or possibly cardboard pattern and a knife. Place half of the stars on the baking sheet. With water, moisten the rim of the crust; press remaining stars randomly onto the rim of the crust. With a fork, pierce the bottom and around the sides of the crust to prevent shrinkage. Line crust with aluminum foir and fill with uncooked dry beans or possibly pie weights. Bake for 15 min; remove foil with beans and bake for 8 to 10 min longer, or possibly till the edge darkens slightly.
- Bake stars on baking sheet for 5 min, or possibly till edges darken slightly. Cold crust in the pan on a wire rack; remove stars from pan to rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 10 servings | |
| Calories 193 | |
| Calories from Fat 88 | 46% |
| Total Fat 10.05g | 13% |
| Saturated Fat 6.01g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 131mg | 5% |
| Potassium 27mg | 1% |
| Total Carbs 23.19g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 10.1g | 7% |
| Protein 2.73g | 4% |
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