Kardea puts her own spin on a '90s lunchbox reward with these shortbread cookies and a sweet, sprinkled dip!
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Kardea Brown shares down-home, Southern dishes from her South Carolina cooking area. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and discovered to prepare in her grandma's cooking area. These days, she takes generations of household recipes and makes them her own as she cooks for family and friends at her Sea Island house.

Invite to Food Network, where finding out to prepare is as simple as clicking play! Get your apron and prepare to get cookin' with a few of the best chefs around the globe. We'll give you a behind-the-scenes take a look at our finest programs, take you inside our favorite dining establishment and be your resource in the kitchen to ensure every meal is a 10/10!

Delicious Dunkers
DISH COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 30 min (consists of cooling time).
Active: 30 minutes.
Yield: 3 cups dip and about 2 lots cookies.

Active ingredients.

Cookies:.

1 stick (8 tablespoons) unsalted butter, at space temperature level.
1/3 cup granulated sugar.
1 big egg yolk.
1/2 teaspoon vanilla extract.
1/4 teaspoon almond extract.
1 1/2 cups all-purpose flour, plus more for cleaning.
1 tablespoon cornstarch.
1/4 teaspoon kosher salt.

Dip:.

One 8-ounce block cream cheese, at space temperature level.
One 8-ounce container frozen whipped topping, thawed.
1 cup confectioners' sugar.
4 tablespoons unsalted butter, at space temperature.
1 teaspoon cake batter flavoring.
1/4 cup rainbow sprays, plus more for sprinkling.

Directions.

Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and reserved.

Beat the butter and granulated sugar in a stand mixer till velvety. Add the egg yolk and extracts and beat until integrated. Combine the flour, cornstarch and salt in a different bowl. Contribute to the batter and beat till integrated. Forming the dough into a disc.

Roll on a lightly floured surface area to 1/8-inch density. Cut the dough into 3-by-1/ 2-inch strips utilizing a pizza cutter or sharp knife.

Location 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 till 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 big bowl with an electrical mixer until creamy. Stir in the rainbow sprays. Sprinkle extra sprays on top, if desired. Serve the dip with the cookies.

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Kardea Brown's Shortbread Cookies with Icing Dip|Delicious Miss Brown|Food Network.