member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Nancy       

Recipe Categories:

    CREAM CHEESE COOKIES


    Source of Recipe


    Wickedly Good

    Recipe Introduction


    Here's my long time favorite cut out cookie dough. If I remember correctly it was originally in a BH+G magazine in the late 70's. I usually double it in my KA mixer and usually make at least three bowls of the dough. I have a very large tree shape cookie cutter (about 9") and love to make and decorate special cookies for those that love cutouts.
    This dough is one that you can roll thick, if you like a softer cutout, yet still holds up.



    1½ C sugar
    1 C unsalted butter
    1 8oz pkg cream cheese
    1 egg
    1 tsp vanilla
    ½ tsp almond extract
    3½ C flour (I like unbleached)
    1 tsp baking powder

    In a mixing bowl cream sugar, butter and cream cheese until fluffy.
    Add egg and flavorings, beat smooth'
    Stir together the flour and baking powder, add to creamed mixture and mix thoroughly.

    FOR CUT-OUT COOKIES
    Chill dough. Roll out on surface dusted with a mixture of ½ powered sugar and ½ flour, ¼ to ½ inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375° oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost.

    COOKIE PRESS COOKIES

    Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375° oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired.
    Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum!

    FAVORITE ICING FOR CUTOUT COOKIES

    2 c powered sugar, sifted
    2 Tbsp softened butter
    ¼ tsp vanilla
    ¼ tsp almond extract
    1 egg white
    ¼ C milk or cream

    Combine egg white and milk, set aside.
    Beat together powered sugar, butter and flavorings.
    Add small amounts of the milk mixture until icing is spreading consistency.
    Tint with desired colors.
    Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside.





 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â