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

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

Servings: 20 cookies

Print Recipe

Ingredients Instructions

Ingredients

  

• 8 oz. butter at room temp.
• ¾ cup sugar
• 2 egg yolks
• 2 tsp. lemon zest
• 1 tsp. vanilla
• 2 ¼ cups flour NOTE: Can be made gluten-free by substituting a gluten-free all-purpose flour blend for the flour.
• ½ tsp. salt
• 10 butterscotch flavored hard candies
• 2 Tbsp. soft butter
• ¼ cup powdered sugar

Equipment

• 2 star cookie cutters 4" and a 2 ¾"

Instructions

 

1. Preheat oven to 325° F. Beat butter and sugar until well-blended.
2. Beat in egg yolks, lemon zest, and vanilla.
3. Add flour and salt and beat on low until dough comes together. Try not to over-beat.
4. Make two disks out of the dough and wrap dough in plastic wrap. Chill for an hour.
5. 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.
6. 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).
7. Grind butterscotch candies in a food processor until fairly fine.
8. Place about 1/4 tsp. of the ground hard candy into the center of each hole.
9. Bake at 325° F for about 8 minutes for large stars and 5 – 6 minutes for small stars.
10. 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.

Print Recipe