Monday, December 7, 2009

Cream Cheese Sugar Cookies and Frosting

Caralie and I really love these cookies. They taste great and keep their shape when baking. This is the recipe to use if you have cookie cutters with distinct shapes (like an angel) that you don't want to turn into a blob in the oven. I didn't have a problem with the dough being too sticky, but I live in a dry climate. Just use flour on your work surface and rolling pin as needed.


1 1/2 cups sugar
1 cup (2 sticks) butter, softened
8 oz. cream cheese, softened
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
3 1/2 cups flour
1 tsp. baking powder

In a large bowl, cream sugar and butter. Add cream cheese and beat until fluffy. Beat in egg and extracts. Slowly add flour and baking soda, blending well after each addition. Cover dough with plastic wrap and chill for at least one hour.

Preheat oven to 350 degrees. Lightly flour work surface. Dividing dough in thirds, roll out first third to no less than 1/4 inch thickness. Dip cookie cutters first in flour, and then cut dough. Place cookie shapes two inches apart on an ungreased baking sheet. Bake for 10-12 minutes or until set. Let cool for 3 minutes on sheet then transfer to wire racks to cool completely.

Repeat until all the dough has been used. Makes about 3 dozen cookies - depending on cutter size.


4 cups powdered sugar
1/2 cup shortening
5 Tbsp. milk
1 tsp. vanilla
food coloring, as desired

In a medium bowl, beat shortening with 1 cup powdered sugar with an electric mixer. Add milk and vanilla and beat until smooth. Slowly add remaining 3 cups of sugar until well blended. Beat until frosting is stiff (about 3-5 minutes). Add food coloring.

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