If you don’t own a food processor, check your local grocery store for superfine sugar. (Not powdered sugar.) This sugar is very similar to what you create in this recipe. Dough can be refrigerated for 3 days or frozen for two weeks. Let it sit in the fridge to thaw out before using.
- 2 1/2 cups unbleached all-purpose flour
- 3/4 cup granulated sugar processed 30 seconds in a food processor
- 1/4 teaspoon salt
- 16 tablespoons (or two sticks) unsalted butter softened but still cool, cut into individual tablespoons
- 2 teaspoons vanilla extract
- 2 tablespoons cream cheese at room temperature
- 1 tablespoon cream cheese at room temperature
- 3 tablespoons of whole milk
- 1 1/2 cups confectioners’ or powdered sugar
- In the bowl of a stand mixer, add the flour, sugar and salt and mix at low speed for a few seconds. With the mixer running on low, add the butter one chunk at a time. The mixture should form a small crumbly texture. Add the vanilla and the cream cheese and mix on low until the dough begins to stick together in large clumps. (About 30 seconds.)
- With your hand press the dough together into a cohesive ball. Place on a clean surface and divide the dough in half. Form the dough into 2 round disks. Roll each one out between two large pieces of parchment paper. Place in the fridge (stacked if needed to save space) for at least 20 minutes.
- Move your oven rack to the middle position and set the temp to 375 degrees. Remove one layer of rolled dough from the fridge and remove the top piece parchment paper. Cut into desired shapes, removing the excess dough around the shapes. Slide the parchment paper with cookies on top onto a baking sheet.
- Bake until the cookies are a light golden brown on the edges, about 10 minutes, rotating the baking sheet halfway through. These cookies are best baked with only one cookies sheet in the oven at a time. Remove and cool cookies on a wire rack.
- Whisk the cream cheese and milk in a mixing bowl until combined and smooth. whisk in the confectioners’ sugar until smooth, adding the remaining milk as needed until the glaze is thin enough to spread easily. Add food coloring if desired. Drizzle or pipe lightly onto each cookie.
- Category: Dessert
- Cuisine: American