Recipes

Cut Butter and Cream Cheese into pieces (no specific size, just smaller so that its easier for the mixer to break down)

Mix Butter, Cream Cheese and Sugar together until light and fluffy

Add Egg and Vanilla

Continue to Mix until combined

Add Baking Powder

Add Flour in small amounts until completely mixed in

Wrap dough in plastic wrap and place in the refrigerator for about 1 hour

Preheat oven to 325 degrees

Spray cookie sheets with non-stick cooking spray

On a floured surface, roll the cookies to a desired thickness. I normally roll my to about 3/4 of an inch to make a thicker cookie but I know some of my friends like a crispier cookie and roll them thiner to 1/2 inch.

Cut out designs

Place cookies about 2 inches apart on cookie sheets

Bake for 8-10 minutes

I normally bake for a shorter time, until the bottoms are slightly brown and the tops are done but still soft to the touch so that the cookies have a cakey texture. If you want a crispier cookie, bake longer

Remove and transfer to a cooling rack to cool completely

Decorator Icing:

There are many variations on decorator icing. This is the one that I learned in my cake decorating class and it works well for me. Note that if you want to ensure that you have white frosting, substitue normal shortending for the butter flavored I mention below. The flavorings/candy oil mentioned can be purchased at Michaels or Hobby Lobby.

1 1/2 Cups Butter Flavored Shortening

1/4 Cup Water

1 Package Powder Sugar (2lbs)

2 Tablespoons Vanilla

1 Teaspoon Butter Flavoring

3-4 Drops LorAnn Candy Oil (I use Raspberry or Bubble Gum Flavor)

Wilton Colors

Place Shortening, Water, Flavorings and about 1 Cup Powder Sugar in Mixing Bowl

Beat on Medium until blended

Continue adding the Powder Sugar in very small amounts until completely blended

You can now divide the frosting into bowls and add the Wilton colors for decorating

Decorate cookies by either spreading frosting on with a knife, or with decorator bags and tips.