Foto: Half Baked HarvestBahan-bahan
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 egg, at room temperature*
- 2 1/4 - 2 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 1 tablespoons meringue powder (optional)
- 3 -6 tablespoons water
- 1/2 vanilla bean, seeds removed or 1 teaspoon vanilla extract
- beet juice or food coloring
Langkah-langkah
In a large mixing bowl, cream together the butter, cream cheese, sugar, and vanilla until light and fluffy, about a full 3-5 minutes. Add the egg and mix until evenly combined. Add the 2 1/4 cups flour, baking soda and salt, beating until combined and the dough forms a ball, adding more flour if needed.Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until very firm, about 20-15 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.Preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 12-15 minutes or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.To make the icing, combine the sugar, meringue powder and 3 tablespoons water. Mix until icing holds a ribbonlike trail on the surface. Add the vanilla and 1-3 teaspoons beet juice and mix until just combined.Frost the cooled cookies and decorate as desired. Keep stored in an airtight container for up to 5 days.
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