Cookies N Cream Shortbread Stars Recipes

COOKIES 'N CREAM SHORTBREAD STARS

Steps:

• Line a 13-by-9-inch sheet pan with parchment paper.
• Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream at low speed until light and fluffy, 3 to 4 minutes. Stop and scrape down the sides of the bowl. Add the vanilla and mix until incorporated.
• Add the 2 1/4 cups flour. Mix at low speed just until it's incorporated. Stop and scrape down the sides of the bowl. Add the cookie pieces and mix at low until they are evenly distributed throughout the dough.
• Press the dough into the prepared 13-by-9-inch sheet pan. Get it as smooth as possible and refrigerate for 30 minutes.
• Line 2 half sheet pans (18-by-13-inch each) with parchment paper.
• Using a 3-inch star-shape cookie cutter, cut out stars from the chilled dough, dipping the cookie cutter in the 3 tablespoons flour in between cuts. Place the stars on each prepared half sheet pan then refrigerate.
• Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
• Gently gather the dough scraps and press them back into the 13-by-9 inch sheet pan-however, only press into half of the pan. Then, refrigerate for 30 minutes or wrap with plastic and save for another time, for up to 5 days. Repeat the cutting with the cookie cutter and transfer the stars to the prepared sheet pans.
• Bake the cookies until they are lightly golden around the edges, rotating the sheet pans halfway through baking, 27 to 29 minutes.
• Allow the cookies to cool completely on the sheet pan.
• Combine the white chocolate chips with the vegetable oil in a small microwave-safe bowl. Microwave for 10 seconds at a time until the chips are melted, stirring after each interval. Transfer to a piping bag. Cut a small hole at the tip then pipe the white chocolate onto each cooled cookie.
• Before the white chocolate sets, decorate each cookie with the patriotic sprinkles. Allow the white chocolate to set completely before serving.

STRAWBERRY SHORTBREAD AND CREAM

Steps:

• Using an electric stand mixer fitted with the paddle attachment, or an electric hand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Beat in egg yolk, salt, vanilla seeds and orange blossom water, if using. Beat in flour until smooth, scraping the sides of the bowl with a rubber spatula.
• Scrape the dough onto a 12-inch-long piece of plastic wrap and form it into a log, 1 1/2 inches in diameter. It will be very sticky, so use the plastic wrap to help form the log (or make two shorter logs if that's easier). Then wrap it up and chill until it's thoroughly cold, at least 3 hours (and up to 5 days).
• When ready to bake, heat oven to 350 degrees and line two baking sheets with parchment paper or nonstick liners.
• Unwrap the dough log and slice it into 1/4-inch-thick rounds. Arrange them on the prepared baking sheets and bake until the cookies are golden at the edges, 10 to 15 minutes. Transfer baking sheets to a wire rack to cool completely. Cookies can be bake up to 4 days ahead and stored in an airtight container at room temperature.
• When ready to serve, sprinkle strawberries with a little sugar and let them sit for 15 minutes to release their juices.
• Using an electric mixer fitted with the whisk, or a whisk and elbow grease, whip the cream, adding a teaspoon or two of sugar, if you like. Note that the cookies are very sweet so you may not want to add any sugar at all.
• Spoon the strawberries into serving bowls and top with whipped cream. Drizzle cream with juices from the strawberry bowl. Tuck a cookie or two in each bowl and serve with spoons.