Ugly Christmas Sweater Cookies
Servings
8cookies
Servings
8cookies
Ingredients
FOR THE COOKIES
FOR THE ROYAL ICING
Instructions
FOR THE COOKIES
  1. In a medium bowl, mix together the flour, baking powder and salt. Set aside.
  2. In the bowl of a standing mixer, beat the butter and sugar until creamy and smooth. Add vanilla extract, almond extract, egg and cream cheese, mixing until combined.
  3. Gradually add flour mixture and stir until combined. Divide dough in half and wrap tightly in plastic wrap. Refrigerate for at least one hour.
  4. Preheat oven to 350F and line cookie sheet with parchment paper.
  5. Lightly dust your work surface with powdered sugar. Roll out the dough until it is 1/4 inch thick. Cut cookies into ugly Christmas sweater shape and place on prepared baking sheet, about one inch apart. If you have a stamp roller, use it to make patterns before baking. Bake for about 12 minutes, until the edges are golden.
  6. Remove from oven and let cook on baking sheet for a couple minutes, then transfer to a wire rack to let cool.
FOR THE ROYAL ICING
  1. Sift powdered sugar into the bowl of a standing mixer and then lightly whisk in the cream of tartar (I do this by hand, not with the electric whisk). Add egg whites and mix with the paddle attachment for 3 – 5 minutes, until it is thick enough to hold its shape.
  2. If you want to add food coloring, separate icing into a few smaller bowls and mix in the color. Then spoon each color into a separate pastry bag with a small round tip (I used Wilton #2).