COOKIE RECIPE
2 sticks unsalted butter, room temperature
2 ounces cream cheese, room temperature
1 cup sugar
1 large egg, at room temperature
1 teaspoon vanilla
1/2 teaspoon almond extract
zest of one orange
juice of 1/2 of orange
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Cream butter and cream cheese until light, fluffy and well combined. Add sugar and beat to combine. Mix in egg, zest, juice, vanilla and almond extract. Add flour, baking powder and salt. Mix well and scrape bowl to ensure everything is incorporated. Divide dough into two disks and wrap tightly in plastic wrap. Chill for at least 30 minutes or overnight (dough may also be frozen for up to one month). Once well chilled, roll out dough on a lightly floured surface to 1/4- to 1/2-inch thick and cut with desired cookie cutters. Bake in a preheated 350 F. oven for 10-14 minutes. Frost with your favorite icing or try a royal icing like I used, dyed in pastel hues!
ROYAL ICING RECIPE
2 tablespoons egg white (meringue) powder
1 1/2-2 cups powdered sugar
2-4 tablespoons water
Mix the ingredients together, adjusting the water and powdered sugar to create a thick consistency. It should run off the back of a spoon like a thick ribbon. Separate into a bowl and color with food coloring. Use pastry bags or a plastic cookie decorating bottle to decorate your cookies.
2 sticks unsalted butter, room temperature
2 ounces cream cheese, room temperature
1 cup sugar
1 large egg, at room temperature
1 teaspoon vanilla
1/2 teaspoon almond extract
zest of one orange
juice of 1/2 of orange
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Cream butter and cream cheese until light, fluffy and well combined. Add sugar and beat to combine. Mix in egg, zest, juice, vanilla and almond extract. Add flour, baking powder and salt. Mix well and scrape bowl to ensure everything is incorporated. Divide dough into two disks and wrap tightly in plastic wrap. Chill for at least 30 minutes or overnight (dough may also be frozen for up to one month). Once well chilled, roll out dough on a lightly floured surface to 1/4- to 1/2-inch thick and cut with desired cookie cutters. Bake in a preheated 350 F. oven for 10-14 minutes. Frost with your favorite icing or try a royal icing like I used, dyed in pastel hues!
ROYAL ICING RECIPE
2 tablespoons egg white (meringue) powder
1 1/2-2 cups powdered sugar
2-4 tablespoons water
Mix the ingredients together, adjusting the water and powdered sugar to create a thick consistency. It should run off the back of a spoon like a thick ribbon. Separate into a bowl and color with food coloring. Use pastry bags or a plastic cookie decorating bottle to decorate your cookies.
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