Kardea Brown's Shortbread Cookies with Frosting Dip Delicious Miss Brown Food Network

Kardea puts her own spin on a '90s lunchbox treat with these shortbread cookies and a sweet, sprinkled dip!
Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe https://foodtv.com/3uWBZ1z
Subscribe to Food Network http://foodtv.com/YouTube

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.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Delicious Dunkers
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 30 min (includes cooling time)
Active: 30 min
Yield: 3 cups dip and about 2 dozen cookies

Ingredients

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

Dip:

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

Directions

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.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
WEBSITE: https://www.foodnetwork.com
FULL EPISODES: https://watch.foodnetwork.com
FACEBOOK: https://www.facebook.com/FoodNetwork
INSTAGRAM: https://www.instagram.com/FoodNetwork
TWITTER: https://twitter.com/FoodNetwork

#KardeaBrown #DeliciousMissBrown #FoodNetwork #ShortbreadCookies #FrostingDip

Kardea Brown's Shortbread Cookies with Frosting Dip | Delicious Miss Brown | Food Network
https://www.youtube.com/watch?v=1LpfKvUDpM0