Thursday, July 4, 2013

Cut Out Cookies {Egg-free}

I am so excited to share this recipe!!  The original version of these cut out cookies came from a friend of a friend.  They are seriously the best sugar cookie cut outs I have ever tasted!  I was nervous about trying to adjust the recipe to exclude the egg.  Would they taste the same?  Would they hold their shape?  Well, I am happy to report they turned out just like the original recipe!  I am so excited!!  We made them today as a fun 4th of July treat!  I can't wait to try them again at Christmas time.  I hope your family enjoys them as much a mine does!

I use sweet glaze to frost these cookies.  See recipe below.

The cookies cooling on a wire rack.

Cut Out Cookies

4 sticks unsalted butter, at room temperature
3 oz cream cheese
1 ½ c sugar
1 t vanilla or almond extract
2 t baking powder
½ t salt
5 ½ c flour

With an electric mixer, blend butter and cream cheese together.  Add sugar and vanilla.  Blend until smooth.  Add dry ingredients a little at a time.  Blend until well combined and dough starts to mold together.  Divide cookie batter into fourths.  Wrap in saran wrap and flatten until almost desired rolling thickness (no less than 1/8 inch thick).  Chill 1 hour.

Roll refrigerated dough a little more to smooth out the surface.  Dough should be no less than 1/8 inch thick.  Cut with cookie cutter and place on ungreased cookie sheet.  Bake at 350 for about 8-10 minutes.  Cool on pan for about one minute.  Remove to a wire rack until completely cooled.  Frost with the cookie glaze below.

Makes about 3 dozen cookies.

Cookie Glaze

16 oz powdered sugar (about 4 cups)
1/3 c whole milk or evaporated milk (add 1 T milk at a time, if needed)
1 t vanilla or almond extract
¼ t salt

Mix together so it is spreadable but not drippy or stiff, adjusting ingredients as needed.

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