Wednesday, December 14, 2011

Snowflakes inside when it is 65 outside

I woke this morning with it being very dark and rainy again.  This is our 3rd day in a row for such weather and I am not complaining because we sooooo need the rain after 4 months of summer and 100 degree temperatures that burned up all of our yard, but I can say that I miss the sunshine and would never choose to live where it rained all the time.  It makes me kind of sad, it also makes me want to bake.

So tonight after dinner I thought I would make the kids some snowflake cut out cookies.  I was going to have us all make them but Analeigh wanted to play Barbies and talked her wonderful big sister into playing with her and Brandon was not behaving well and had to go to bed at 7:30, (hopefully tomorrow with all the rest he will get he will make better choices,) and Derek was involved in a good book.

So I decided to go ahead and try this new cookie recipe I had for cut out cookies to see how they came out. I must say, it didn't make a huge amount-about 18 cookies, but the snowflake cutter I have it fairly large too.  I must also say that the dough was really good and it rolled out easily and wasn't too dry or too sticky.
I think I will use it again.  That being sad I did follow the recipe for the frosting as well and it was a basic frosting with meringue powder and I didn't love it-it isn't bad but I think I prefer the frosting I make for my butter cookies better and will make that next time instead.
All that to say, I liked the recipe and will share it just in case you are looking for a new one to try, if you do I hope that you enjoy it too!  Happy Baking~

Cream Cheese Cookies (cut outs)

1 cup butter softened
1 3oz package cream cheese
1 cup sugar
2 egg yolks
1/2 tsp. vanilla extract
2 1/2 cups all purpose flour

On medium speed, beat butter and cream cheese until blended.  Add sugar, beat until fluffy.  Add egg yolks and vanilla, beat until blended.  Beat in flour 1/2 cup at a time.  Cover and refrigerate 30 minutes.

Preheat over to 350.  On a slightly floured surface roll out dough to 1/4 inch thickness.  Using cookie cutters cut out your shapes re-rolling scraps to cut out more.  Place 1" apart on ungreased cookie sheets (I used parchment paper on mine too) Bake 10-12 minutes or until cookies start or until golden around the edges (just slightly) Transfer to racks to cool and then frost.

Frosting- Beat 16oz of confectioner's sugar, 3 TBS of meringue powder, and 6 TBS of warm water until frosting is glossy-add 1 tsp at a time of water if frosting is too thick.

On this Pathway-

1 comment:

Trisha said...

These are stunning!! You did an awesome job, my friend. I'm so glad you shared the recipe. Love and hugs to you!