Both of my sons have worked in the mall office around the corner from our Sur la Table…so I like to pop in and visit when they have a shift, and then cruise my favorite kitchen shop. Certainly a legitimate excuse to browse, don’t you think?
I spied a Labrador retriever cookie cutter a few weeks ago…and I couldn’t resist. That along with some holiday sprinkles got me out of there without needing to take out a loan. Such restraint! I knew I’d have to bake and decorate some holiday cookies dedicated to our beloved 12 year old pup, Lambeau.
- Recipe from my friend, Kaye
- 1/2 cup butter, at room temperature
- 3 ounces cream cheese, at room temperature
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon baking powder
- Icing (I doubled to frost all the cookies)
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon corn syrup
- 1/4 teaspoon almond extract
- Food coloring, optional
- Cream butter, cream cheese and sugar in a large bowl till light and fluffy. Beat in the egg and vanilla. Add flour and baking powder and stir till combined. Put dough on a large piece of plastic wrap and flatten into a disk. Wrap well and chill for at least an hour.
- Preheat oven to 375º.
- On floured surface, roll out half of dough to about 1/8 inch thickness. Keep other half refrigerated till needed. Using cookie cutters of your choice, cut and place on parchment lined cookie sheet at least an inch apart. Bake 7-9 minutes till cookies start to brown on edges and are firm. Cool for a couple minutes, then remove to cooling rack.
- To make icing ( I doubled):
- Stir the milk into the powdered sugar. Add corn syrup, vanilla and food coloring. Add more corn syrup if consistency is too thick.