I have talked about my obsession with ballet, and love for Dance Academy before, so you can imagine my excitement that I finally get to watch the new season. A little back info: Dance Academy is an Australian sort of drama set at a dance academy (shocking, I know). I’m pretty sure it’s a young person’s show, but I’m totally hooked. Since it’s Australian, the seasons take ages and ages to come to the States. Season three took, like…a year.
Anyway, I decided to re-watch the first two seasons before starting three. Basically, it’s been non-stop Australia and dance around here, which leads to me pretending to be a ballerina…Yes, really. What?
It also leads to me walking around trying to speak with an Australian accent. I’m terrible at it, really. It pretty much consists of me turning any word that ends with an ‘er’ into a word that ends with ‘ah’ instead. And the ‘ah’ tends to come out as a bit of a shout, unfortunately. So ‘remember’, for example, becomes ‘remembAH’. Every ‘er’ word I’ve spoken over the last four days, at least, has had a shouted ‘ah’ on the end.
It’s an insult to Australians. And, I suspect, that it’s super getting on the Hubster’s (HubstAH’s) nerves.
He’s yet to say so, though, so for now, it’s still, ‘DinnAH is ready.’ ‘Let’s take the LokstAH for a walk.’
And I’m usually doing a terrible mockery of ballet while I butcher Australian English.
That’s basically what life is like around here. Jealous?
Well, there’s cookies, too. Jealous now?
Cookies and cream shortbread cookies are basically the best shortbread evAH. They rank up there with my red hots shortbread. The HubstAH can’t decide which one he prefabs, which saying a lot, because the red hots shortbread has been his favorite for a long, long time.
These are easy, fun, and totally yummy…with or without the filling.
Cookies and Cream Shortbread
with Cream Cheese Buttercream Filling
Makes several cookies, or sandwiches, depending on size and thickness
FOR THE COOKIES
1 cup (2 sticks) unsalted butter, softened (margarine for vegan/dairy free)
1/4 cup confectioners’ sugar
1/2 teaspoon salt
2 1/4 cups flour (GF flour for gluten free)
1/2 cup crushed chocolate sandwich cookies (such as Oreos)
1/2 teaspoon vanilla extract
FOR THE FILLING
1/4 cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
2 cups or 250 grams confectionersâ€™ sugar
1 to 1 1/2 tablespoons heavy cream
1 teaspoon vanilla extract
To make the cookies: Preheat oven to 300 degrees.
In the bowl of a standing mixer, beat the butter and confectioners’ sugar together until light and fluffy. Add the salt, flour, and crushed cookies, and continue beating until everything is fully incorporated and the mixture resembles wet sand with large clumps. Stir in the vanilla just until a soft, smooth dough forms, about 30 seconds.Â If the mixture is very dry, stir in a little cream to pull it together.
Transfer the dough to a lightly floured work surface, and shape as desired (press into a shortbread pan or mold, press individual cookies, or roll to about 3/8-inch thickness and cut) and sprinkle with the sugar, sprinkles, or crushed cookies, if desired.
Bake for 30-35 minutes in a shortbread pan, or 25-30 minutes as large cookies. Bake for 15 minutes for smaller or bite-sized cookies.
Allow to cool completely before serving or frosting.
To make the filling:Â In a large bowl, or the bowl of a standing mixer, beat the butter and cream cheese together until smooth, for 3 minutes. Beat in the sugar combined. Add 1 tablespoon heavy cream and whisk on high for 4 minutes, until light and fluffy. If the frosting is too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached. Frost cookies as desired.
Recipe by Darla