Thursday, April 19, 2012

Easter Cookies

I know, Easter has been and gone. But you can't keep these cookies just for Easter, they are so scrumptious!!  They are very similar to the soft thick sugar cookies you buy in the store. My Mom describes them as "tea cakes". Not an overly sweet cookie, it would be very easy to customize the level of sugary-ness by the amount of frosting. They would also be good with just sparkling sugar baked on top.
 The second batch I made the other night. They were so good at Easter, I was still dreaming about them!

King Arthur Flour's Special Sugar Cookies.
1/2 cup (1 stick) butter
1/2 cup (4 ounces) cream cheese
1 cup granulated sugar
3 eggs
 1 teaspoon vanilla + 1 teaspoon almond extract, OR the flavoring of your choice
3 1/2 cups All-Purpose Flour
2 teaspoons baking powder

In a large bowl, cream together the butter, cream cheese and sugar till light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the extract. Stir in the dry ingredients. Divide the dough in half, wrap each half in plastic wrap, and chill for 2 hours.
Preheat the oven to 350°F. Working with one portion at a time, roll the dough out to 1/8-inch thickness. Cut into your favorite shapes with a cookie cutter. Sprinkle with sugar, if desired.

Bake the cookies for 8 to 10 minutes, or till they're a very light brown. Remove the cookies from the oven, and cool completely on a wire rack.

Since I was out of vanilla extract I used lemon extract instead. It gave the cookies a nice light summery taste. Frosting was from King Arthur Flour also, Easy Buttercream. I did try it like the recipe(half shortening-half butter) but our favorite is all butter.