Especially when it involves holiday food (or let's be serious anything sweet!!) I was just trying to think about a good treat to take to the lake for the 4th when I remembered a super easy cookie cake that I made a few years back!
Here is the recipe:
Ingredients:
For the cookie:
1 1/3 cups all-purpose flour
1/3 cup light brown sugar, packed
11 Tablespoons unsalted butter, softened
For the toppings:
4 ounces cream cheese (half of one 8-ounce package), at room temp
8 tablespoons unsalted butter, at room temp
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup blueberries
3 cups raspberries (or strawberries work too!!)
1/4 cup white chocolate chips
Equipment: Quarter size (9x13 inches) rimmed baking sheet
1 1/3 cups all-purpose flour
1/3 cup light brown sugar, packed
11 Tablespoons unsalted butter, softened
For the toppings:
4 ounces cream cheese (half of one 8-ounce package), at room temp
8 tablespoons unsalted butter, at room temp
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup blueberries
3 cups raspberries (or strawberries work too!!)
1/4 cup white chocolate chips
Equipment: Quarter size (9x13 inches) rimmed baking sheet
Directions:
Make the cookie cake:
Preheat the oven to 400ºF.
In a large bowl, whisk together the flour and brown sugar. Cut the butter into pieces, and using two forks or your fingers, work the butter into the flour mixture until it's the consistency of wet sand. Press the cookie dough firmly and evenly into a non-stick quarter size (9x13 inches) rimmed baking sheet.
Bake the shortbread for 10 to 15 minutes until it is pale golden. Remove the shortbread from the oven, place it on a cooling rack and allow it to cool completely while still in the pan. Once it has cooled, use a sharp knife to carefully cut around the edges then invert the shortbread cookie onto your serving platter.
Make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, blend the cream cheese until it is smooth. Add the butter and continue blending until combined. Add the vanilla extract then sift the powdered sugar into the bowl and blend just until combined. (Over-blending the mixture will cause the frosting to be too runny.)
Spread the cream cheese frosting in an even layer on the cookie cake. Position the blueberries in the top left corner of the cake in even rows to form the blue portion of the flag then position the raspberries in horizontal lines across the cake, leaving about 1 inch between each row, to form the stripes. Position the white chocolate chips between the blueberries to form the stars.
Using a sharp knife, slice and serve the cookie cake immediately, or refrigerate it until ready to serve.
And just for fun...here is the cake I made last year, not as festive, but still good :)
Preheat the oven to 400ºF.
In a large bowl, whisk together the flour and brown sugar. Cut the butter into pieces, and using two forks or your fingers, work the butter into the flour mixture until it's the consistency of wet sand. Press the cookie dough firmly and evenly into a non-stick quarter size (9x13 inches) rimmed baking sheet.
Bake the shortbread for 10 to 15 minutes until it is pale golden. Remove the shortbread from the oven, place it on a cooling rack and allow it to cool completely while still in the pan. Once it has cooled, use a sharp knife to carefully cut around the edges then invert the shortbread cookie onto your serving platter.
Make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, blend the cream cheese until it is smooth. Add the butter and continue blending until combined. Add the vanilla extract then sift the powdered sugar into the bowl and blend just until combined. (Over-blending the mixture will cause the frosting to be too runny.)
Spread the cream cheese frosting in an even layer on the cookie cake. Position the blueberries in the top left corner of the cake in even rows to form the blue portion of the flag then position the raspberries in horizontal lines across the cake, leaving about 1 inch between each row, to form the stripes. Position the white chocolate chips between the blueberries to form the stars.
Using a sharp knife, slice and serve the cookie cake immediately, or refrigerate it until ready to serve.
And just for fun...here is the cake I made last year, not as festive, but still good :)
I've been wanting to try making this!
ReplyDeleteXO Kelly
www.dettecakes.com