Decorated sugar cookies are one of the cutest treats, and I love the idea of giving them out as edible party favors. Ever since I made these ones, I've been wanting to get more creative with the icing. I was inspired by some cute ones I saw in a Williams-Sonoma catalog and decided to make some for Easter. Here's how you do it...
Cream Cheese Sugar Cookies
Barely adapted from Blonde Designs
Yields a dozen or so cookies
1 cup butter (2 sticks), softened
3 oz. cream cheese, softened
1/2 cup sugar
pinch of salt
2 teaspoons vanilla extract
3 cups flour
1. Cream butter and cream cheese until fluffy; add sugar and mix.
2. Add egg, salt, and vanilla; mix well.
3. Add flour. Be careful to not overmix. Wrap dough in plastic and chill several hours or overnight. Remove from fridge an hour or two before you're ready to use it so it's easier to roll.
4. Roll out on floured surface and cut out cookies (keep on thicker side). Bake on ungreased sheet at 375 degrees until edges begin to barely brown (about 10-12 minutes). Cool completely and frost.
From Martha Stewart
2 large egg whites, or more to thin icing
4 cups sifted confectioners' sugar, or more to thicken icing
1 lemon, juiced
1. Beat the whites until stiff but not dry.
2. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar.
3. Add food coloring if desired (I am partial to this icing color gel which produces the most vibrant colors by using just the teeniest amount). The icing may be stored in an airtight container in the refrigerator for up to 3 days.