What makes these cookies the best ever? A delicious cream cheese dough flavored with vanilla, almond and a hint of nutmeg!
—CHRISTY HINRICHS PARKVILLE, MO
PREP: 30 MIN. + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: 4 DOZEN
1 cup butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon ground nutmeg
ICING
3 3/4 cups confectioners’ sugar
1/3 cup water
4 teaspoons meringue powder
Assorted colors of liquid food coloring
1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture. Cover and refrigerate 3 hours or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2 1/2-in. cookie cutters.
3. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until the edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
4. For icing, in a small bowl, combine the confectioners’ sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Cover icing with plastic wrap or damp paper towels between uses.
5. Working quickly, spread or pipe icing over cookies; let dry at room temperature for several hours or until firm-set. Use toothpicks or new small paintbrushes and food coloring to make designs on the cookies. Let stand until set. Store in an airtight container.