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Recipe says it will yield approximately 3 dozen cookies. I doubled the recipe & got 32 cookies with my cookie cutters. The amount of cookies will definitely depend on your cookie cutter sizes!
2 1/2 cups flour
3/4 cup superfine sugar (just whipped 1 cup sugar in the food processor until it was blended and then measured out 3/4 cup)
1/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into 1/2″ pieces & softened
2 tablespoons cream cheese, softened
2 teaspoons vanilla extract
Whisk the flour, sugar, & salt together in a large bowl. Beat the butter into the flour mixture, one piece at a time using an electric mixer on medium-low speed, then continue to beat until the mixture looks crumbly and slightly wet, 1 to 2 minutes. Beat in the cream cheese & vanilla until he dough just begins to form large clumps, about thirty seconds.
Knead the dough in the large bowl by hand a few times until it forms a large, cohesive mass. Turn the dough out onto a clean counter, divide it in half, and apt into a two four inch disks. Wrap the disks tightly in plastic wrap and refrigerate until they begin to firm up, 20 to 30 minutes.
Adjust an oven rack to the middle position and heat the oven to 375. Work with one disk at a time, roll out the dough to a 1/8″ thickness between two sheets of parchment paper. Slide the rolled dough and parchment onto a baking sheet & refrigerate again until firm.
Working with one
sheet of dough at a time cut out shapes using cookie cutters and lay on two parchment-lined baking sheets, spaced about 1″ apart. Bake the cookies until light golden brown, about ten minutes, rotating the baking sheet halfway through baking.
Let the cookies cool on the baking sheet for two minutes before transferring them to a wire rack to cool completely, about thirty minutes. When cooled, the cookies can be decorated as desired.
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Sugar Cookie Frosting
4 cups confectioners sugar
1/2 cup shortening
5 tablespoons milk
1 teaspoon vanilla extract
Food coloring
In a large bowl, cream together confectioners sugar and shortening until smooth. Gradually mix in milk and vanilla with an electric mixer until smooth and stiff, about five minutes. Color with food coloring if desired.
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