snowflake cookies...day 9
What respectable Christmas cookie plate would not include some kind of cut-out-with-icing-and-sprinkles cookies? This is my favorite cookie dough for cut outs, it is easy to work with & the cookies are flaky & buttery & once you ice them they are absolutely irresistible, so be warned, you may need to hide these from yourself! The icing is perfect & loves to be tinted to pretty shades & dressed up with little sparkly jewels. My favorite is simple white icing with bright white sparkling sugar (I really like India Tree), but if you are the type to love traditional Christmas cookies shapes with different color icing, this is your huckleberry!
snowflake cutouts
cookie dough:
3 sticks butter at room temperature
1 cup sifted confectioner's sugar
3 cups flour (I use White Lily all purpose)
1/2 tsp salt
1 tsp vanilla
frosting:
8 ounces cream cheese at room temperature
6 Tb butter at room temperature
3 cups sifted powdered sugar
2 tsp vanilla
food coloring of your choice
sprinkles for decorating
In the bowl of an electric mixer with the paddle attachment cream the butter until smooth. On low speed gradually mix in the sifted powder sugar increasing speed to medium & beating until mixture is light & fluffy. Whisk together the flour & salt until well blended. Add to the butter mixture just until it is absorbed. Add the vanilla & beat well to incorporate. Gather the dough together & press into a thick disk-wrap in plastic wrap & refrigerate dough for at least 1 hour.
Preheat your oven to 325*. Line two baking sheets with parchment paper. Working with half the dough at a time, roll it out to 1/4 inch thick (thicker if you like). Use your favorite cut outs & place cookies on prepared baking sheets. Bake for about 7 to 8 minutes until just lightly golden, adjust baking time if you roll these thicker.
When cookies have completely cooled, frost & decorate as desired.
Warning: if you think hiding these in the freezer will keep you from eating them,
be warned that they are awesome frozen!
3 sticks butter at room temperature
1 cup sifted confectioner's sugar
3 cups flour (I use White Lily all purpose)
1/2 tsp salt
1 tsp vanilla
frosting:
8 ounces cream cheese at room temperature
6 Tb butter at room temperature
3 cups sifted powdered sugar
2 tsp vanilla
food coloring of your choice
sprinkles for decorating
In the bowl of an electric mixer with the paddle attachment cream the butter until smooth. On low speed gradually mix in the sifted powder sugar increasing speed to medium & beating until mixture is light & fluffy. Whisk together the flour & salt until well blended. Add to the butter mixture just until it is absorbed. Add the vanilla & beat well to incorporate. Gather the dough together & press into a thick disk-wrap in plastic wrap & refrigerate dough for at least 1 hour.
Preheat your oven to 325*. Line two baking sheets with parchment paper. Working with half the dough at a time, roll it out to 1/4 inch thick (thicker if you like). Use your favorite cut outs & place cookies on prepared baking sheets. Bake for about 7 to 8 minutes until just lightly golden, adjust baking time if you roll these thicker.
When cookies have completely cooled, frost & decorate as desired.
Warning: if you think hiding these in the freezer will keep you from eating them,
be warned that they are awesome frozen!
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