-Always a favorite!
(about 1 dozen or more)
3/4 cups butter
1 cup white cane sugar
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
2 tsp cornstarch
Preheat oven to 350 degrees.
Cream butter and sugar together for 5-7 minutes, until light and fluffy.
Add the egg and vanilla and beat until well combined.
Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
Roll dough out to 1/4″ thick & cut into rounds with a round cookie cutter or a glass. Place on cookie sheet
Bake for 10-12 minutes, until set, but not browned. The cookies should be white and firmed up.
Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling.
Once cookie have cooled, make the cream cheese frosting.
Pipe a peaked round swirl onto cookies using a large “shell” tube
Store in refrigerator until almost ready to serve.
Cream Cheese Frosting:
4 oz. unsalted butter, softened
4 oz. Criso shortening
8 oz. cream cheese, softened
1 LB. box of confectioner’s sugar
1 teaspoon vanilla
Cream the butter and shortening together well. Add the cream cheese and beat until well blended. Sift in the sugar and add the vanilla. Beat until smooth and thoroughly blended. (If icing is not stiff enough for piping, add more confectioners’ sugar, a couple of spoonfuls at a time until you get the desired consistency.