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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 48 |
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Mint and lime zest bring fresh flavor to these crisp sugar cookies. For a fun shower dessert, we adorned the tops with the bride's monogram. Ingredients:
1 cup butter, softened |
1 package (3 ounces) cream cheese, softened |
1 cup sugar |
1 egg yolk |
3 tablespoons minced fresh mint |
1 teaspoon grated lime peel |
1 teaspoon rum extract |
1 teaspoon vanilla extract |
2-1/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
royal icing: |
4 cups confectioners' sugar |
6 tablespoons warm water |
3 tablespoons meringue powder |
paste food coloring |
Directions:
1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in the egg yolk, mint, lime peel and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
3. For icing, in a large bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint as desired with food coloring. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.)
4. Frost and decorate cookies as desired. For writing, use round pastry tip #1 or #2. Let dry at room temperature for several hours or until firm. Store in an airtight container. Yield: 4 dozen.
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