Monogrammed Cookies

Name: Monogrammed Cookies
Ingredients: 1 cup butter, softened; 3 ounces cream cheese, softened; 1 cup sugar; 1 large egg yolk; 3 tablespoons minced fresh mint; 1 teaspoon grated lime zest; 1 teaspoon rum extract; 1 teaspoon vanilla extract; 2-1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 4 cups confectioners' sugar; 6 tablespoons warm water; 3 tablespoons meringue powder; Paste food coloring

15 ingredients

5 steps

Ingredients

1 cup butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 large egg yolk
3 tablespoons minced fresh mint
1 teaspoon grated lime zest
1 teaspoon rum extract
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
4 cups confectioners' sugar
6 tablespoons warm water
3 tablespoons meringue powder
Paste food coloring

Directions

1

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in the egg yolk, mint, lime zest and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle.
2

On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased
3

. Bake at 375° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
4

For icing, in a large bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint as desired with food coloring. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.)
5

Frost and decorate cookies as desired. For writing, use round pastry tip #1 or #2. Let dry at room temperature for several hours or until firm. Store in an airtight container.