Saturday, December 13, 2008
We still haven't gotten around to painting cookies, but I wanted to share the recipe I used. I search high and low every year for a good sugar cookie recipe and can never find one. It's always too sticky or too crumbly or expands too much and loses its shape. This one is PERFECT and tastes so good. The glaze is really easy and tasty too. Enjoy!
Cream Cheese Sugar Cookies
1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour
In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
Preheat oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.
1/3 cup butter or stick margarine
2 cups powdered sugar
1 1/2 teaspoon vanilla
2 to 4 tablespoons hot water
Melt better over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in hot water 1 tablespoon at a time until consistency of thick syrup. Ice cookies immediately. Glaze will harden quickly.
Sat Dec 13, 02:14:00 PM EST
Sat Dec 20, 02:27:00 PM EST