Sugar Cookies Part 2

Ok...I am finally getting around to posting the recipes I used for the sugar cookies. The actual cookies are courtesy of Laurie Van Schaik. I swapped out her frosting recipe though for a royal icing recipe I got from Martha Stewart. Let me know if you find yourself making decorated cookies - could come in handy for a 4th of July party!

White Velvet Cut Outs

Ingredients:
1 8oz package of cream cheese, softened
1 lb unsalted butter, softened (Laurie said she used margarine but I had a hard time with the dough I made with margarine so I am sticking with butter)
2 egg yolks
2 c. sugar
1 t vanilla
4 1/2 c flour

Directions:
1. Beat together cream cheese and butter/marg
2. Add sugar, egg yolks, and vanilla
3. Add flour and mix thoroughly
4. Chill at least one hour, but overnight is best
5. Roll dough on well-floured surface and cut in desired shapes. You will need LOTS of flour - flour the counter, your hand, rolling pin, cookie cutters, etc. Make sure dough stays cold so re-refrigerate if it gets soft and sticky. It should be somewhat tough when you are rolling it out.
6. Bake 10-12 minutes at 350 or until edges start to brown
7. Cool cookies prior to decorating (note: cookies aren't that tasty out of the oven, so hold off until you frost them)

Frosting (this is not the one I used but it is much yummier than royal icing, but not sure if it hardens like royal icing so feel free to experiment)
2 c. powdered sugar
1 t vanilla
1/2 t almond extract
2 T hot water
Food coloring
**Adjust water amount as needed to make frosting thin enough to "paint" on cookies. Let cookies drip dry on cooling racks

Royal Icing
2 egg whites (or 5T meringue powder)
1 box confectioners sugar
1/2 c water

Directions:
1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. If using egg whites, beat the egg whites a little first until bubbly then add powdered sugar.
2. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details.
3. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.
*Check out www.marthastewart.com for royal icing decorating tips and other ideas