Yield: 60 servings
|⅔ cup||Butter or margarine|
|1 \N||3 oz pkg. cream cheese, softened|
|1¾ cup||All purpose flour|
|1 \N||Egg yolk|
|½ teaspoon||Baking powder|
|½ teaspoon||Finely shredded lemon peel|
"For a smooth glaze, dip the surface of the cookie into the icing.
Then turn the cookie right side up and clean away the excess icing on the edges with a small spatula." Powdered sugar icing Edible glitter or colored sugar Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add softened cream cheese. Beat till combined. Add about half of the flour, the sugar, egg yolk, baking powder, vanilla, and lemon peel. Beat till thoroughly combined. Beat or stir in remaining flour. Divide dough in half. Cover and chill 2 hours or till easy to handle.
Roll each half of dough into ⅛" thickness. Using a 2 to 3 inch snowflake cookie cutter, cut out dough. Place cookies ½ inch apart on an ungreased cookie sheet. Bake in a 375 oven about 5 minutes or till edges are firm. Cool on wire rack. Frost with powdered-sugar icing and sprinkle with edible glitter or colored sugar. Makes about 60
Powdered sugar icing: Stir together 1-½ cups sifted powdered sugar, ¼ tsp. vanilla, and 1 to 2 Tbsp. milk till of spreading consistency.
Note: The 2 and 3 inch snowflake cutters and edible glitter are available by mail from Maid of Scandinavia, 3244 Raleigh Ave., Minneapolis, MN 55416; 1-800-328-6722 From: Better Homes and Gardens Christmas Cookies 1992 Shared By: Pat Stockett