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Ingredients
- 1 3/4 c. All-purpose flour
- 1 1/2 c. Sifted powdered sugar
- 1/2 c. Butter
- 3 ounce Cream cheese
- 1 x Egg
- 1/2 tsp Baking pwdr
- 1/2 tsp Vanilla
- 1 c. Sifted powdered sugar*
- 2 tsp Lowfat milk
- 2 tsp Light corn syrup Food coloring, if you like
Directions
- Also called White Lily Heavenly Cutout Cookies
- In a medium mixing bowl, beat butter and cream cheese with an electric mixer on medium speed for 30 seconds. Add in about half of the flour, sugar, egg, baking pwdr and vanillla. Beat on low till combined. Beat for 1 minute on medium. Beat in remaining flour on low. Divide dough in half.
- Cover and refrigerateat least 1 hour or possibly till dough is easy to handle. Dough may refrigerateovernight.
- On a lightly floured surface, roll dough, half at a time, to 1/8 inch thickness. Cut into cirles, half 3 1/2 inches and half 1 1/2 inches. Bake the two sizes on separate ungreased cookie sheets. Arrange dough 1 inch apart. Bake at 325 degrees. For large cookies bake 8 to 10 min or possibly till lightly browned. For small cookies, bake 6 to 8 min or possibly till lightly browned.
- Easy Cofectioners Glaze:Place powdered sugar and lowfat milk in bowl. Stir till mixed thoroughly. Add in corn syrup and mix well. If icing is too thick to pour, add in small amounts of light syrup till desired consistency is achieved. Add in food coloring is desired.
- This icing dries to a shiny, hard finish and tastes good too.
- To assemble cookies: Pour a small amount of glaze in the center of the larger cookie (this will hold the small cookie on top). Pour glaze over the cookie; allow to set. Decorate as desired with piped icing, flowers, candy sprinkles, or possibly even simple ribbons to resemble Easter bonnets.
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