IDEAL SHAPE COOKIES AND CREAM REVIEW RECIPES

Steps:

• In a small chilled bowl combine whipping cream and the 2 tablespoons honey. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Fold in sour cream.
• To serve, lay one oatmeal cookie on each of 6 to 8 dessert plates. Top with a spoonful of whipped cream mixture. Top with another cookie, and another spoon of whipped cream mixture. Top with a third cookie and more whipped cream mixture. Drizzle with additional honey and sprinkle with flower petals, if desired.

Steps:

• Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
• Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter and vanilla; beat to combine. Add sour cream; beat until smooth.
• Scrape batter into prepared pan, smoothing top with a spatula. Sprinkle with cookie pieces. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
• Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift out of pan and let cool completely on rack. Cake can be stored at room temperature, wrapped in plastic, up to 1 day.