Wednesday, February 24, 2010
Cream Cheese Cutouts
I know I made sugar cookies for my last blog, but I really wanted to try out this recipe. I thought it was different that it used cream cheese, it’s not something I would think to find in a sugar cookie recipe. So I wanted to see if the cream cheese would make a difference, and it did. I liked this cookie a lot better than the sugar cookies from my last blog. These cookies made about 7 dozen, took about 50 minutes (not counting time placed in refrigerator) and were simple to make. I was also happy that I got to use my different cookie cutter shapes since the last cookies were meant to be in a circle shape.
1 cup butter, softened
1 package cream cheese (3 oz.), softened
1 cup sugar
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 teaspoon salt
3 cups confectioner’s sugar
1/3 cup butter, softened
2 tablespoons milk
1-1/2 teaspoons vanilla extract
* food coloring and sprinkles optional
•In mixing bowl, cream butter, cream cheese, and sugar until light and fluffy. Beat in egg and vanilla.
•Combine flour and salt, gradually add to creamed mixture until blended.
•Cover and refrigerate for 1-2 hours or until easy to handle.
•On lightly floured surface, roll dough to 1/8 inch thickness. Cut with cookie cutters dipped in flour and place 1 inch apart on ungreased baking sheet.
•Bake at 375 degrees for 7-8 minutes or until edges are lightly browned. Then, let cool for 1 minute and remove to wire racks.
•In mixing bowl, beat frosting ingredients until smooth. Add food coloring if desired.
•Frost cookies and decorate with sprinkles.