The girls took home gingerbread cookies and sugar cut outs for their daddy and mommy, and to leave a few for Santa on The Big Night. Mission accomplished.
This is my new favorite recipe for a rich, short-but still soft- Christmas cookie.
RECIPE: Christmas Sugar Cut Outs
Sift together into a bowl and set aside:
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
In a stand mixer bowl, combine thoroughly:
1 cup butter, softened
1 three-ounce package Philly cream cheese, softened
3/4 cup sugar
Beat in:
1 egg
1 tablespoon vanilla
Then gradually stir in the dry ingredients, at medium speed, until incorporated. By hand, form the dough into two balls, wrap and refrigerate for an hour or so.
Preheat oven to 375 degrees.
Roll dough 1/8 to 1/4" thick.
Cut out shapes and place on parchment-lined baking sheets.
Bake about 7 minutes, until the bottoms just begin to show color.
Cool pans a minute on racks, then remove cookies to rack and cool.
When thoroughly cool, decorate with icing as desired.
Makes about 4 dozen cookies.
