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These beautiful, buttery shortbread and chocolate cookies will take you over the moon.

Shakashaka Cookies
Prep:

prep time35Min

Cook:

cooking time3H

Servings:

serving time12 Cookies

Ingredients

  • Chocolate Star Cookies

  • 1 cup unsalted butter, softened

  • 1 cup sugar

  • 1 large egg

  • 1 1/2 teaspoon vanilla

  • 2 cups all-purpose flour

  • 3/4 cup cocoa powder

  • 1/2 teaspoon salt

  • Vanilla Moon Cookies

  • 1/2 cup + 1 tablespoon butter, softened

  • 1/2 cup granulated sugar

  • 1 large egg

  • 1 1/2 teaspoon vanilla extract

  • 1/2 teaspoon almond extract

  • 1 1/2 cups all-purpose flour

  • Candy Glass

  • 1/4 cup light corn syrup

  • 1/2 cup granulated sugar

  • Royal Icing

  • 1 pound powdered sugar

  • 2 large or 3 medium egg whites

  • 1/4 teaspoon cream of tartar

  • Assorted rainbow sprinkles and edible confetti

Instructions

  1. For the chocolate cookies

  2. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment; cream together about 2 minutes. Add egg and vanilla and beat to combine. Add flour, cocoa powder and salt, and beat on low until the mixture comes together to form a dough. Cover with plastic wrap and refrigerate for at least 1 hour until firm.

  3. Preheat oven to 350°F, and line two baking trays with parchment paper.

  4. Roll out dough between 2 sheets of parchment paper until about 1/4-inch thick. Place back in fridge for 20 minutes. Use a large star-shaped cookie cutter to cut out the cookies. Transfer cookies to the prepared baking sheets.

  5. Use a smaller star-shaped cutter to make a peekaboo cutout in the center of the cookies. Bake in oven 8 to 12 minutes until firm. Allow to cool.

  6. For the vanilla cookies

  7. Place butter and sugar in bowl of stand mixer fitted with the paddle attachment and beat for 6 to 8 minutes. It should be creamy and pale in color. Add egg, vanilla and almond extract, and beat for 2 to 3 minutes to combine. Add flour and beat until the mixture comes together to form a dough. Cover with plastic wrap and refrigerate for at least 1 hour until firm.

  8. Preheat oven to 325°F, and line two baking trays with parchment paper.

  9. Roll out dough between 2 sheets of parchment paper until about 1/4-inch thick. Place back in fridge for 20 minutes. Use a large moon-shaped cookie cutter to cut out the cookies. Transfer cookies to the prepared baking sheets.

  10. Use a smaller moon-shaped cutter to make a peekaboo cutout in the center of the cookies. Bake in oven 7 to 9 minutes, or until the edges are golden. Allow to cool.

  11. Make the candy glass

  12. In a microwave-safe bowl, mix corn syrup and sugar together until the mixture resembles wet sand. Microwave for 2 1/2 minutes. Let cool for 1 minute, stir, then microwave 1 to 2 minutes more until the mixture reaches 300 degrees or the hard ball stage. Pour into the center of two thirds of the baked cookies. Let harden, about 10 minutes.

  13. Make the icing

  14. Place the powdered sugar, egg whites and cream of tartar in the bowl of a stand mixer and whip on high for 7 minutes, until frosting has gone from gray to pure white in color, becomes fluffy, and stiffens. Transfer to a piping bag.

  15. Assemble the cookies

  16. For each sandwich cookie, pipe icing around the backside edge of 1 glass-filled cookie. Top with 1 cookie with cutout center. Fill hole in center with sprinkles. Pipe icing around edge of cookie. Top with another glass-filled cookie. Repeat with all the vanilla and chocolate moon and star cookies. Let set. Store in an airtight container up to 3 days.

Shakashaka Cookies
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