Cream Cheese-Buttercream Cookie Icing

The kids and I spent a few hours last night
decorating dozens of cookies! :)

I'm not really sure what to call this frosting recipe... besides "good." ;)  I've combined a few frosting recipes into one that tastes really good, goes on smoothly, holds its shape, and dries well enough that the cookies can be lightly stacked on top of each other without smushing - as long as you have a few layers of waxed paper in between each layer of cookies to help spread out the weight.  It goes very well with sugar cookies or other light cutouts (my favorite this year is a melt-in-your-mouth cream cheese cutout recipe), as well as with spiced cookies, such as gingerbread.  You can even use it to frost or decorate a cake. :)  Best of all - it's really yummy... and that's saying a lot, coming from a person who doesn't generally care for frosting. ;) 

This recipe makes about 4-1/2 cups or so of frosting, but can be easily cut in half if you don't have 6+ dozen cookies to frost. :)  Likewise, the flavorings can be easily varied to suit your taste.

Happy decorating!!

Ingredients:

8 ounces cream cheese, softened
2 sticks (1 cup) butter, softened
1 tsp vanilla
6-7 cups confectioners' sugar (sifted if possible)
3/4 tsp almond extract
1/4 tsp rum extract (optional - but I LOVE this addition... it's so subtle you'd never guess it was in there, but it's very noticeable when it's not. :) )
Heavy cream

Directions:

In a large bowl, combine the cream cheese and butter and beat until light and fluffy.  Beat in the vanilla.  Gradually add 5 cups of the confectioners' sugar, 1 cup at a time, and beat until smooth and fluffy after each addition.  Beat in the remaining extracts, followed by the final 1 - 2 cups of confectioners' sugar (the amount will vary, based on the desired stiffness of your frosting, as well as the heat and humidity in your kitchen.)  The frosting should be easily spreadable and not too stiff, but stiff enough to hold its shape.  If you find it too thick for spreading, or if you wish to make a thinner icing to drizzle on top of some of the cookies (frosted or unfrosted) you can mix in heavy cream, a teaspoon at a time per cup of icing, until the desired consistency is reached.  Leftover icing may be covered and chilled until needed - rebeat before using.

Tint, frost, decorate, and enjoy!

Soft Molasses Spice Cookies (Gingerbread Men)

Finally... a recipe that not only makes the cutest little gingerbread men, but bakes up soft and chewy, too!  My family loves decorating gingerbread cookies, but most of us didn't like eating them - until now.  These tender, lightly spiced cookies are so much fun to decorate, and a joy to eat. :)

Ingredients

1 cup shortening (I use palm oil shortening, which is trans-fat free... if you can't find it, you can use butter instead - or use half butter and half vegetable shortening.  The shortening adds to the chewy texture, and helps prevent them from burning.)
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 cup molasses
5-1/2 cups all-purpose flour
3 tsp baking soda
1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
3/4 tsp salt
1/2 cup water

Directions

In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the dry ingredients; add to the creamed mixture alternately with water, beating well after each addition. Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased or parchment-lined baking sheets. (I prefer parchment... it helps keeps the bottoms from turning too brown.)

Bake at 350° for 8-10 minutes or just until edges are firm. Remove to wire racks to cool. Frost and decorate as desired.
 Yield: about 6-1/2 dozen.

Variation:  For a lighter cookie which reminds me of the "lebkuchen" in Germany - thick, spiced cookies made with a fermented honey/flour base - you can substitute honey for half of the molasses in the recipe.  It's equally good, with a slightly different flavor. :)

Butterscotch Taffy

One of our favorite Christmas candy recipes is this luscious, easy taffy.  I found the original recipe on tasteofhome.com four years ago, and we've been making it ever since.  It keeps well at room temperature for several weeks - if it lasts that long. ;)  The most time-consuming part is simply wrapping each piece in squares of waxed paper, but if you can enlist help (even older toddlers can do this) then it won't take long at all.  It makes a great addition to the candy/cookie tray, as well as a nice Christmas or hostess gift!

Ingredients:

48 large marshmallows (I've done it with the equivalent amount of mini marshmallows, but it sets up better with the large ones.)

1 stick butter, cut into pieces 

1 tbsp water

1/2 tsp salt

1 pkg (approximately 2 cups) butterscotch chips

Directions:

Grease an 8-inch or 9-inch square pan with butter.  Set aside.  In a large pot, combine the first 4 ingredients; cook and stir over medium-low heat until marshmallows are melted.  Add butterscotch chips; cook and stir until chips are melted and mixture is smooth (approximately 8-10 min.)  Pour into the greased pan and chill until set and firm. 

Slice into logs approximately 1/2 inch thick; remove from pan and cut logs into pieces (I usually cut them so they make about 1/2 inch squares, but sometimes I cut them in slightly longer, log-shaped pieces.)  Wrap each piece in waxed paper squares and twist ends (I cut my waxed paper into strips about 2 inches wide, and then cut each strip into 3 rectangles approximately 2 1/2 to 3 inches long.) Store in a cool, dry place.  Enjoy!! :)



My 5-year-old daughter helped with the wrapping. :)





Peppermint Meltaway Cookies

These little cookies will melt in your mouth - and they could hardly be any easier to make. :) I discovered this recipe last year in the magazine Simple and Delicious, and that's exactly what it is - very simple, and VERY delicious!  And while I usually adjust recipes to suit my tastes, I'm sharing this recipe just as I found it, because it is perfect the way it is.  :) 

Note: Because of the lighting in my kitchen, the cookies took on a yellow tint in my photo - but in "real life," they are a beautiful white cookie with just a hint of light golden brown around the bottom edges.  You don't want to overbake these guys... they'll lose their "melt-in-your-mouth" appeal. :)
Merry Christmas!


INGREDIENTS:
1 cup butter, softened (I prefer salted butter in this recipe)
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch

Frosting:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
1/2 cup crushed peppermint candies


Directions
In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well. 

Shape into 1-in. balls.  (Note: Humidity can change the consistency of these cookies... if they seem too sticky to handle, stir in more flour, a few tablespoons at a time, just until the dough can be lightly rolled into balls.  It should still be soft, but not sticky.)  Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies.  Store in an airtight container when frosting has set.   For best results, store with a sheet of waxed paper in between the layers of cookies. :)  Yield: 3-1/2 dozen.