Aunt Chick's Cream Cheese Cutout Cookie Recipe
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CREAM TOGETHER: 2 cups unsalted butter, soft
6 oz. cream cheese (hard)
2 cups sugar
2 large eggs, + 1 egg yolk
2 tspns. vanilla
1 tspn. lemon oil
2 tsp. lemon zest
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WHISK: 6 cups flour (unsifted)
1.5 tsp. salt |
Combine mixtures until even
Chill: Separate dough into 3 balls, wrap in plastic and refrigerate 5 hours to 3 days (dough tends to stick in cutter unless very chilled) or freeze up to one month. (Thaw completely in the refrigerator)
Bake: 375 degree oven for 7 minutes on parchment paper on cookie sheet until barely tinged around the edges. Transfer sheets to wire racks until cookies firm up, then transfer cookies to wire racks to cool completely. Store in airtight container for 3 weeks or freeze for several months.
Roll
out dough in powder sugar vs flour. Prep cutters once with non stick spray and frequently with powdered sugar or flour. (Tap out all excess powder in cutter to preserve detail.) Follow Aunt Chick's directions for cutting dough.
Decorate: with “Pastry paint” (see recipe below) and sugars.
2 pounds powdered sugar (sifted)
Boiling water
Orange and Lemon Flavor oil about 2ml of each or 4ml of one. (found in our store)
About an 8th of a tsp of citric acid. (found in our
store)
Tip: I use a syringe to add oils. They are very concentrated.
Put powdered sugar, oils, & citric acid in large bowl. Slowly add boiling water a tablespoon at a time. Mix with whisk. Mixture will be VERY THICK. Divide into separate containers before thinning down. Tip: Add color before thinning Thin with boiling water. When you are ready to use, it should be the consistency of honey.
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