Friday, March 26, 2010
I love a nice tender cut out cookie. What so often happens with tender cookies is that the dough is really difficult to work with. I think I have found a pretty simple way to deal with it. I use cereal or crackers bags. No, seriously they are a wonderful tool. They are really great for lining a ring mold when building a dessert or savory with layered components. I know you are probably thinking that plastic wrap works just as well. It works sure but what I like about the cereal bags is that they have some body and can stand up to rolling without losing their shape or getting bunched up. I also find they sometimes stick to the food that I am rolling out. The cereal bags rarely stick. Really I think you will like them when you start using them. Once you start you will see they are great for a lot of things. Seperating burgers for freezing, pushing down sticky desserts that have to be level before baking... Give it a try.
This recipe here is all over the internet and really is a super tasty and tender cookie.
Cream Cheese Cookie Cut-outs
1 cup butter
1 8-oz package cream cheese
1 ½ cups granulated sugar
1 tsp. vanilla extract
½ tsp. almond extract
3 ½ cups unbleached all purpose flour
1 tsp. baking powder
Beat butter and cream cheese until well combined. Add sugar; beat until fluffy, about five minutes. Add egg, vanilla and almond extract; beat well. In a small bowl, combine flour and baking powder. Add dry ingredients to cream cheese mixture; beat until combined. Divide dough in half. Wrap each half in plastic wrap and refrigerate several hours.
Note: I used an empty can of mandarin oranges and kind of smushed it to get an egg shape for cutting the cookies.
I used Wilton Royal Icing recipe here for the frosting. I am taking Part II of Wilton Cake decorating and had some left over.
3 tablespoons Meringue Powder
4 cups (about 1 lb.) confectioners' sugar
6 tablespoons warm water
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.