From Williams-Sonoma, these cookies are rich butter cookies with the added twist of cream cheese. The use of egg yolk in the batter dovetails beautifully with the egg white needed for Royal Icing.
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 3/4 cup unsalted butter
- 3 ounces cream cheese
- 1 cup sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
All ingredients should be at room temperature
- Beat the butter for a minute and then add the cream cheese. Continue beating until smooth, about 2 minutes.
- Add the sugar and beat until light and fluffy, about another 3 minutes.
- Add the egg yolk and the vanilla and beat until blended.
- With the beater on low, incorporate the flour in 3 additions scrapping the dough down each time.
- Turn the dough onto a floured surface and with floured hands, form into 2 balls.
- Press the balls down to form a disc and wrap in plastic wrap.
- Refrigerate for 3 hours and up to 2 days.
Pre-heat the oven to 350 degrees and prepare a baking sheet with parchment paper.
- Take out one disk at a time and allow it to warm up a big before rolling out.
- Either roll out dough on a well floured surface with a well floured pin or place between two pieces of plastic wrap before rolling out.
- Roll out dough to a thickness of ¼” or 3/8” using the same size cutters per batch.
- Gather up scraps, form into a ball & then a disk and put back in the refrigerator. Proceed as you would with the original dough until all the dough has been cut into shapes.
- Frost with Royal icing