June 19, 2018

Neverland Star Cookies

These delightful shortbread cookies were inspired by the directions to Neverland — two star cookies stacked with a clear, golden, candy center. We recommend enjoying these cookies with either our house-blended English Breakfast tea or the malty black tea Sir Philip Sidney.

Neverland Star Cookies

Makes about 20 cookies.

Ingredients:

8 oz. butter at room temp.
³⁄₄ cup sugar
2 egg yolks
2 tsp. lemon zest
1 tsp. vanilla
2 ¹⁄₄ cups flour*
¹⁄₂ tsp. salt
About 10 butterscotch flavored hard candies
2 Tbsp. soft butter
¹⁄₄ cup powdered sugar
2 star cookie cutters, a 4″ and a 2 ³⁄₄“

Instructions:

Preheat oven to 325° F. Beat butter and sugar until well-blended.
Beat in egg yolks, lemon zest, and vanilla.
Add flour and salt and beat on low until dough comes together. Try not to over-beat.
Make two disks out of the dough and wrap dough in plastic wrap. Chill for an hour.
Roll dough out to ¹⁄₈” thickness on a lightly floured surface. Cut out an even number of stars in each size, re-rolling and cutting as necessary. You should have 20 of each size. Place on cookie sheets.
Use a small round cutter to cut a hole in the center of all the smaller stars (about the size of a nickel or a quarter).
Grind butterscotch candies in a food processor until fairly fine.
Place about ¹⁄₄ tsp. of the ground hard candy into the center of each hole.
Bake at 325° F for about 8 minutes for large stars and 5 – 6 minutes for small stars.
To assemble, make a very small amount of frosting with the 2 Tbsp. of butter and ¹⁄₄ cup powdered sugar mixed together well. Attach a small star to a larger star, off-setting the points.