Ms. Parker
12-09-2008, 12:32 PM
Our family loves these butter cookies. Often, I make and decorate them at Halloween time too.
They are easy to make and go perfectly with a glass of milk or cup of coffee or tea. My boys gobbled down a bunch after school yesterday!
This time, I tried something different for the frosting: I used Wilton Melts... I'm REALLY happy with the results! They melted quickly; they spread easily with lots of control. The sprinkles set into the melts nicely and when set, it's not too hard.
Traditional Butter Cookies
2 1/4 cups flour
1/4 tsp. salt
1/4 tsp. cinnamon
1 cup (2 sticks) butter
3 oz. cream cheese
1 cup sugar
1 egg yolk
1 tsp. vanilla
* 1 tsp. orange rind * optional
Preheat oven 350.
Cream butter, cream cheese and sugar. Add egg yolk and orange rind. Add flour, salt, cinnamon. Add vanilla.
Divide dough in half and roll into two balls. Wrap in plastic wrap and refridgerate for at least half hour.
Flour work suface and remove one dough ball from fridge. Roll to desired thickness, about 1/4" thick.
Bake about 12 - 15 minutes, or according to your oven, until edges just begin to lightly brown. Remove to cooling rack and decorate once completely cooled.
Yesterday's cookies were cut out in tree and snowman shapes.
http://i108.photobucket.com/albums/n16/TheOldSchool_2006/miscellaneous/IMG_2116.jpg
They are easy to make and go perfectly with a glass of milk or cup of coffee or tea. My boys gobbled down a bunch after school yesterday!
This time, I tried something different for the frosting: I used Wilton Melts... I'm REALLY happy with the results! They melted quickly; they spread easily with lots of control. The sprinkles set into the melts nicely and when set, it's not too hard.
Traditional Butter Cookies
2 1/4 cups flour
1/4 tsp. salt
1/4 tsp. cinnamon
1 cup (2 sticks) butter
3 oz. cream cheese
1 cup sugar
1 egg yolk
1 tsp. vanilla
* 1 tsp. orange rind * optional
Preheat oven 350.
Cream butter, cream cheese and sugar. Add egg yolk and orange rind. Add flour, salt, cinnamon. Add vanilla.
Divide dough in half and roll into two balls. Wrap in plastic wrap and refridgerate for at least half hour.
Flour work suface and remove one dough ball from fridge. Roll to desired thickness, about 1/4" thick.
Bake about 12 - 15 minutes, or according to your oven, until edges just begin to lightly brown. Remove to cooling rack and decorate once completely cooled.
Yesterday's cookies were cut out in tree and snowman shapes.
http://i108.photobucket.com/albums/n16/TheOldSchool_2006/miscellaneous/IMG_2116.jpg