Glazed Butter Cookies

Ingredients

COOKIES
2-1⁄2 cups (12-1⁄2 ounces) all-purpose flour
3⁄4 cup (5-2⁄3 ounces) superfine sugar
1⁄4 teaspoon salt
16 tablespoons unsalted butter, cut into 16 pieces and softened
2 tablespoons cream cheese, room temperature
2 teaspoons vanilla extract
GLAZE
1 tablespoon cream cheese, room temperature
3 tablespoons milk
1-1⁄2 cups (6 ounces) confectioners’ sugar

Instructions

FOR THE COOKIES: Using stand mixer fitted with paddle, mix flour, sugar, and salt at low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 to 2 minutes longer. Beat in cream cheese and vanilla until dough just begins to form large clumps, about 30 seconds.
Knead dough by hand in bowl, 2 to 3 turns, until it forms large, cohesive mass. Transfer dough to counter and divide it into 2 even pieces. Press each piece into 4-inch disk, wrap disks in plastic, and refrigerate until dough is firm but malleable, about 30 minutes. (Dough can be refrigerated for up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)
Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, roll 1⁄8 inch thick between 2 large sheets of parchment paper; slide rolled dough, still on parchment, onto baking sheet and refrigerate until firm, about 10 minutes.
Working with 1 sheet of dough at a time, peel parchment from 1 side of dough and cut into desired shapes using cookie cutters; place cookies 1-1⁄2 inches apart on prepared sheets. Bake 1 sheet at a time until cookies are light golden brown, about 10 minutes, rotating baking sheet halfway through baking. (Dough scraps can be patted together, chilled, and rerolled once.) Let cookies cool on baking sheet for 3 minutes; transfer cookies to wire rack and let cool to room temperature.
FOR THE GLAZE: Whisk cream cheese and 2 tablespoons milk together in medium bowl until combined and no lumps remain. Add confectioners’ sugar and whisk until smooth, adding remaining 1 tablespoon milk as needed until glaze is thin enough to spread easily. Using back of spoon, drizzle or spread scant teaspoon of glaze onto each cooled cookie. Allow glazed cookies to dry at least 30 minutes.

Glazed Butter Cookies

Ingredients

Instructions

Tags

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