Receta Cream Cheese Cookie Hearts
Valentine cookies at long last! I’ve been trying to get these cookie decorated all week and finally they are done. These yummies are made with cream cheese and the recipe is from Kraft. For the glaze I used powdered sugar and strawberry margarita mix to add some color. Why use plain food coloring when you can add color with flavor. For those who have any concerns about alcohol in the mix, have no worries it’s alcohol free. For those who have concerns because there is no alcohol in the mix you can add a teaspoon for a little extra kick.
While cleaning out my baking cupboard last week I discovered that I have sprinkles for days. Gabbi used to love them on cookies, and cupcakes. Now our resident diva is not that enthused about them. She’s too busy taking duck lips selfies.
I’m so proud of myself for only making a single batch so there won’t be lots hanging around. Thank goodness because I have a boatload of baking projects on my mental list. Enjoy and take care and be well.
- Cream Cheese Cutouts – Kraft Recipes
- 1 (8 oz.) pkg, PHILADELPHIA Cream Cheese, softened
- 1 cup butter, softened
- 2/3 cup sugar
- ¼ tsp vanilla
- 2 ½ cups all purpose flour
- Powdered Sugar Glaze
- 2 cups powdered sugar
- 1 TBS Laguna Home Premium Strawberry Margarita Mix
- 2 TBS water
In large bowl beat cream cheese and butter with an electric mixer until well blended and smooth. Gradually add granulated sugar until incorporated and then and vanilla; mix well. Add flour in small batches beating well after each addition. When mixture begins to pull away from the sides of the bowl and forms a ball stop beating. Overbeating will result in a tough cookie. Refrigerate several hours or until chilled. Preheat oven to 350°F. Roll out dough to ¼ inch thickness on lightly floured surface. Cut into shapes with 3- to 4-inch cookie cutters. Place, 2 inches apart, on baking sheets.
This is a soft dough and sometimes transferring the cookies to the sheet can be a bit challenging. Another alternative is to roll the dough out on the cookie sheet and remove the excess from around the cut outs. Your cut outs will already be in place. Carefully re-roll the scraps and continue cutting out and baking. I use a silpat on my sheets so there is no need to prepare the pans. Bake 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes and then remove to wire racks; cool completely.
In a small bowl mix the powdered sugar and strawberry daiquiri mix adding the water a teaspoon at a time until it reaches the consistency for brushing on. You can also apply the glaze from a squeeze bottle or pastry bag fitted with a round tip. Decorate with sprinkles if you’re not too busy taking selfies!