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Easter Parade Hats

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Cookies Holiday


  • 1 3/4 c All-purpose flour
  • 1 1/2 c Sifted powdered sugar
  • 1/2 c Butter
  • 3 oz Cream cheese
  • 1 Egg
  • 1/2 ts Baking powder
  • 1/2 ts Vanilla
  • 1 c Sifted powdered sugar*
  • 2 ts Milk
  • 2 ts Light corn syrup
  • Food coloring, if desired


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 about half of the flour, sugar, egg, baking powder and vanillla. Beat on low until combined. Beat for 1 minute on medium. Beat in remaining flour on low. Divide dough in half. Cover and chill at least 1 hour or until dough is easy to handle. Dough may chill overnight. 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 minutes or until lightly browned. For small cookies, bake 6 to 8 minutes or until lightly browned.
Easy Cofectioners Glaze: Place powdered sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. If icing is too thick to pour, add small amounts of light syrup until desired consistency is achieved. Add 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 even simple ribbons to resemble Easter bonnets.
Typed by R. Thompson ( 3-99 Source: The News-Enterprise-Elizabethtown KY
Posted to MM-Recipes Digest V4 #10 by on Mar 29, 99