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.
- 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“
- 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.
*Can be made gluten-free by substituting a gluten-free all-purpose flour blend for the flour.