Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

What makes these cookies the best ever?  A delicious cream cheese dough flavored with vanilla, almond and a hint of nutmeg that’s wonderfully easy to work with.

Christy Hinrichs                                                                               Parkville, Missouri

Best-Ever Sugar Cookies Recipe

Best-Ever Sugar Cookies

1 cup butter, softened

1 package (3 oz.) cream cheese, softened

1 cup sugar

1 egg yolk

½ tsp. vanilla

¼ tsp. almond extract

2 ¼ cups all-purpose flour

½ tsp. salt

¼ tsp. baking soda

1/8 tsp. ground nutmeg

Frosting:   3 ¾ cups confectioners’ sugar

1/3 cup water

4 tsp. meringue powder

Assorted colors of liquid food coloring

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy.  Beat in egg yolk and extracts.  Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture.  Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/8 inch thickness.  Cut with floured 2 ½ inch cookie cutters.

Place 1 inch apart on ungreased baking sheets.  Bake 375 F. for 8 – 10 minutes or until edges begin to brown.  Cool for 2 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small bowl, combine the confectioners’ sugar, water and meringue powder; beat on low speed just until combined.  Beat on high for 4 minutes or until soft peaks form.  Cover frosting with a damp paper towels or plastic wrap between uses.

Working quickly, spread or pipe frosting over cookies; let dry at room temperature for several hours or until firm.  Use small new paintbrushes or toothpicks and food coloring to make designs on the cookies.  Let stand until set.  Store in an airtight container.

Editor’s Note:  Meringue powder is available from Wilton Industries.  Call 800-794-5866 or visit wilton.com.

(Recipe for Best-Ever Sugar Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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