I love to have fun with paper, food, paint, music and events and just being creative in all of it. However, I don't feel the need to be a perfectionist nor a professional in any of my creations. I wish I could have a blog JUST about the art of cooking, photography, sewing, art, mothering, jewelry making, card making, dancing, gardening, deep spiritual thoughts, decorating, poetry, party planning, baking.... and the list goes on but I can't. I don't think I was created with the ability to focus on one task. I like all of these hobbies layed out before me and the freedom to pick whatever I choose depending on the mood or time I have.
Thursday, October 6, 2011
Cream Cheese Sugar Cookies
I have been searching for my favorite sugar cookie recipe and I have seemed to misplace it so I decided to go online and start baking some recipes to find another good one.
I tried this one here but it didn't have the taste or texture I was after.
So then I tried this one I found on BHG and I think I got a good one. It's different in flavor from my old recipe because the one had a twinge of lemon and it wasn't too hard or too soft.
I don't like my sugar cookies to have a cakey texture/softness but I still want them to be slightly soft but not too hard and this one pass the test.
1/2 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup powdered sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon almond extract
2-1/2 cups all-purpose flour
1. In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill about 1 hour or until dough is easy to handle.
2. Preheat oven to 375 degrees F. On a lightly floured surface, roll out dough to a 1/4-inch thickness. Using a scalloped 4-inch cookie cutter, cut out dough, rerolling scraps as needed.
3. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are very lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.
4. Decorate as desired with Royal Icing.
picture from Boston.com