Glazed Holiday Butter Cookies

By norsegal8

If you cannot find superfine sugar, process granulated sugar in a food processor for 30 seconds. If desired, the cookies can be finished with sprinkles or other decorations immediately after glazing.

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 at room temperature
• 2 teaspoons vanilla
• GLAZE
• 1 tablespoon cream cheese at room temperature
• 3 tablespoons milk
• 1 1/2 cups (6 ounces) powdered sugar

Details

Servings 38

Preparation

Step 1

1. Using a stand mixer fitted with the paddle, mix flour, sugar and salt at low speed until combined, about 5 seconds. With the mixer running on low, add the butter 1 piece at a time; continue to mix until the mixture looks crumbly and slightly wet, about 1 to 2 minutes longer. Beat in the cream cheese and vanilla until the dough just begins to form large clumps, about 30 seconds.

2. Knead the dough by hand in a bowl, 2 to 3 turns, until it forms a larger, cohesive mass. Transfer the dough to the counter and divide into 2 pieces. Press each piece into a 4-inch disk, wrap in plastic and refrigerate until the dough is firm but malleable, about 30 minutes. (Dough can be refrigerated for up to 3 days or frozen; defrost in refrigerator before using.)

3. Adjust the oven rack to the middle position and heat the oven to 375 degrees. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, roll out to 1/8-inch thickness between 2 large sheets of parchment paper; slide the rolled dough, still on parchment, onto a baking sheet and refrigerate until firm, about 10 minutes.

4. Working with one sheet of dough at a time, peel the parchment off of one side of the dough and cut with cookie cutters into desired shapes; place cookies 1 1/2 inches apart on baking sheets. Bake one sheet at a time until the cookies are light golden brown, about 10 minutes, rotating baking sheets hslfway through baking. (Dough scraps can be patted together, chilled and rerolled once.) Let cookies cool on baking sheets for 3 minutes before moving.

5. FOR THE GLAZE: Whisk the cream cheese and 2 tablespoons milk together in a medium bowl until smooth and no lumps remain. Add the powdered sugar and whisk until smooth, adding remaining 1 tablespoon milk as needednuntil glaze is thin enough to spread easily. Spread the glaze on the cookies and allow at least 30 minutes to set.