Kardea puts her own spin on a ’90s lunchbox treat with these shortbread cookies and a sweet, sprinkled dip!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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RECIPE COURTESY OF KARDEA BROWN
Total: 1 hr 30 min (includes cooling time)
Active: 30 min
Yield: 3 cups dip and about 2 dozen cookies
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon cornstarch
1/4 teaspoon kosher salt
One 8-ounce block cream cheese, at room temperature
One 8-ounce container frozen whipped topping, thawed
1 cup confectioners’ sugar
4 tablespoons unsalted butter, at room temperature
1 teaspoon cake batter flavoring
1/4 cup rainbow sprinkles, plus more for sprinkling
Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
Beat the butter and granulated sugar in a stand mixer until creamy. Add the egg yolk and extracts and beat until combined. Combine the flour, cornstarch and salt in a separate bowl. Add to the batter and beat until combined. Shape the dough into a disc.
Roll on a lightly floured surface to 1/8-inch thickness. Cut the dough into 3-by-1/2-inch strips using a pizza cutter or sharp knife.
Place the cut-out cookie sticks on the prepared baking sheets 1 inch apart. Transfer the baking sheets to the freezer for 15 minutes. (This will help prevent the cookies from spreading.) Bake until golden brown around the edges, 8 to 10 minutes. Remove to a wire rack to cool.
Meanwhile, make the dip. Beat the cream cheese, whipped topping, confectioners’ sugar, butter and cake batter flavoring in a large bowl with an electric mixer until creamy. Stir in the rainbow sprinkles. Sprinkle additional sprinkles on top, if desired. Serve the dip with the cookies.
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Kardea Brown’s Shortbread Cookies with Frosting Dip | Delicious Miss Brown | Food Network