Buzz Cafe Butter Cookie Cut outs
Source of Recipe
Midwest Living Magazine, Dec. 2006
Recipe Introduction
Recipe attributed to Buzz Cafe in Oak Park, IL.
These cookies are sooooooo yummy!
List of Ingredients
2 1/2 c flour
3/4 c extra fine granulated sugar or granulated sugar
1 c butter, cut into 1 inch pieces
2 tbsp cream cheese, softened
1 1/2 tsp vanlla
cream cheese icing:
3 oz pkg cream cheese, softened
1/2 c softened butter
1/2 tsp vanilla
1 1/2 c powdered sugar
if desired, food coloring
if desired, colored sugar or decorative candies
Recipe
In large mixing bowl, stir together flour, sugar and salt. With electric mixer on medium to low speed, add softened butter 1 piece at a time and beat until mixture is crumbly. Add cream cheese and vanilla; beat on low speed just until a ball forms.
On a lightly floured surface, shape dough into a ball, Divide into 2 pieces. Faltten each piece with your hands, forming 2 flat disks. Wrap each in plastic wrap or waxed paper and refrigerate for 15 to 30 minutes, or until dough is easy to handle.
On a lightly floured surface, roll out 1 disk at at iem until it is 1/8 inch thick. Using a 2 1/2 or 4 inch cookie cutter, cut dough into desired shapes. Place cutout cookies about 1 inch apart on ungreased cookie sheets. Reroll dough scraps.
Bake the cookies at 375 for 7 to 9 minutes or until the edges are firm and bottoms are very lightly browned. Transfer cookies to wire racks and let cool. Frost with a think layer of cream cheese icing and if desire, top with decorative sugars or candies.
Makes baout 4 dozen 2 1/2 inch cookies or 20 to 24 4-inch cookies.
ICING-
In a large mixing bowl, beat cream cheese, butter and vanilla with electric mixer until light and fluffy. Gradually add powdered sugar, beating well.
If icing is too thick, add a bit of milk to reach spreading consistency. IF icing is too thin, add more powdered sugar. IF desired, add food cloring.
Makes about 1 1/2 c icing.
Notes:
I used unsalted butter, regular cream cheese and granulated sugar.
I mixed about 1 minute after each butter addition and after the cream cheese and vanilla.
I chilled the dough for 25 minutes and had to let it warm about 5 minutes before rolling.
My cookies baked for 9 1/2 minutes - the centers looked bubbly but the edges were done and the cookies were fine after cooling.
I cooled on the cookie sheets for 2 minutes before moving to wire racks.
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