Perfect Christmas Cut-Out Cookies
1/2 cup (125 ml) unsalted butter, softened
1 3 oz (84 grm). package cream cheese
1 cup (225 ml) white sugar
1/2 tsp (2 ml) vanilla extract
2 cups (475 ml) all-purpose flour
1/2 tsp (2 ml) baking powder
1 cup (225 ml) confectioners sugar
3 tsp (15 ml) milk
2 tsp (10 ml) light corn syrup
1/4 tsp (1 ml) almond extract
assorted food coloring
In large bowl, cream together the butter, cream cheese and sugar until light and fluffy.
Beat in the egg and vanilla.
Combine the flour and baking powder; stir into the creamed mixture.
Divide dough into two pieces, wrap in waxed paper and chill until firm (about 1 hour).
Preheat oven to 375 degrees (200 C.).
On a lightly floured surface, roll out dough to 1/8-inch thickness.
Cut into desired shapes using cookie cutters and place the cookies at least one-inch apart onto ungreased cookie sheets (I recommend using parchment paper or Silpats).
Bake for 7 to 9 minutes in preheated oven until bottoms are lightly browned and the cookies are firm.
Remove from cookie sheets to cool on wire racks.
In a small bowl, stir together confectioners sugar and milk until blended.
Beat in corn syrup and almond extract until icing is smooth and glossy.
If icing is too thick, add more corn syrup.
Divide into separate bowls, add food colorings to each to desired intensity.
Frost, dip, or paint frosting on cookies with a brush.
Decorate if desired with colored sprinkles or frosting piped through a bag.
You can also substitute vanilla extract for the almond extract if you prefer the flavor.