Fairy Wand Cookies
Updated: Jan 27
You will need 20 x cake pop sticks, assorted coloured ribbons and a star cookie cutter for this recipe.
230g softened, lightly salted butter
165g caster sugar
1 tsp vanilla bean paste
375g plain flour
Dollar Sweets Fairy Dust sprinkles, to decorate
500g icing sugar, sifted
2 tbsp Pavlova Magic (available from supermarkets)
2 tbsp lemon juice
Pink gel food colouring
To make the cookies, combine butter and sugar in the bowl of a stand mixer (you can also use a handheld mixer) and beat until the mixture just becomes fluffy.
Add egg and vanilla and beat until just combined.
Add flour, 2-3 tablespoons at a time, beating on medium speed until just incorporated and dough begins to come away cleanly from the sides of the bowl.
Turn dough out onto a clean surface, knead together then divide into two equal portions. Shape each portion into a disc, wrap in plastic wrap and refrigerate for at least an hour.
Preheat a fan-forced oven to 170ºC. Line two large baking trays with baking paper.
Once the dough has been rested in the fridge, place the discs between two sheets of baking paper and roll out to 1/2 cm thick. Cut out 20 stars and transfer to the baking trays, insert a stick into each star. Bake 10-12 mins until the edges of the stars begin to turn golden. Remove from oven, allow to cool on trays for 10 mins before transferring to cooling racks to cool completely.
To make icing, combine icing sugar and Pavlova Magic in the bowl of a stand mixer. Add 60ml (1/4 cup) warm water and lemon juice and beat on medium-high speed for 5 mins until the mixture is glossy and smooth. Add food colouring and beat until combined. Transfer mixture to a piping bag fitted with a tiny, round piping tip. Trace the outline of each cookie with the icing, then allow to set for an hour.
Use remaining icing to fill in the inside of the stars, sprinkle generously with Fairy Dust then allow icing to set completely overnight.
Cut ribbons in 15cm lengths and tie onto the sticks to decorate.