Cream Cheese Su­gar Cook­ies

Country Woman - - LET’S EAT -

What makes these cook­ies so good? It’s in the name—plus vanilla, al­mond and a hint of nut­meg. —CHRISTY HINRICHS PARKVILLE, MO PREP: 30 MIN. + CHILLING BAKE: 10 MIN./BATCH + COOLING MAKES: 4 DOZEN 1 cup but­ter, soft­ened

3 oz. cream cheese, soft­ened 1 cup su­gar

1 large egg yolk, room tem­per­a­ture

¹ ₂ tsp. vanilla ex­tract

¹₄ tsp. al­mond ex­tract

2¹ ₄ cups all-pur­pose flour

¹ ₂ tsp. salt

¹₄ tsp. bak­ing soda

¹ ₈ tsp. ground nut­meg IC­ING

3³ ₄ cups confectioners’ su­gar ¹ ₃ cup wa­ter

4 tsp. meringue pow­der As­sorted col­ors of liq­uid food color­ing

1. In a large bowl, cream the but­ter, cream cheese and su­gar un­til light and fluffy. Beat in egg yolk and ex­tracts. Com­bine the flour, salt, bak­ing soda and nut­meg; grad­u­ally add to the creamed mix­ture. Cover and re­frig­er­ate for 3 hours or un­til easy to han­dle.

2. On a lightly floured sur­face, roll out dough to 1/8-in. thick­ness. Cut with floured 2 1/2-in. cookie cut­ters.

3. Place 1 in. apart on un­greased bak­ing sheets. Bake at 375° un­til edges be­gin to brown, 8-10 minutes. Cool for 2 minutes be­fore re­mov­ing from pans to wire racks to cool com­pletely.

4. For the ic­ing, in a small bowl, com­bine the confectioners’ su­gar, wa­ter and meringue pow­der; beat on low speed just un­til com­bined. Beat on high un­til soft peaks form, 4 minutes. Cover the ic­ing with damp pa­per tow­els or plas­tic wrap be­tween uses.

5. Work­ing quickly, spread or pipe the ic­ing over cook­ies; let dry at room tem­per­a­ture for sev­eral hours or un­til firm. Use small new paint­brushes or tooth­picks and food color­ing to make de­signs on the cook­ies. Let stand un­til set. Store in an air­tight con­tainer. NOTE Meringue pow­der is avail­able 1 COOKIE 116 cal., 5g fat (3g sat. fat), 16mg chol., 66mg sod., 18g carb. (13g sug­ars, 0g fiber), 1g pro.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.