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Sugar Cookies & Icing

Ingredients for sugar cookie dough:

1 cup of butter - room temperature or soft 

1 large egg 

1 cup cane sugar 

2 oz of cream cheese 

1 teaspoon vanilla extract 

3 cups of all purpose flour 

1 1/2 teaspoons baking powder

1/2 teaspoon sea salt

Method:

In a stand mixer, cream together butter, sugar and cream cheese. The consistency should be nice and smooth.

Scrape down the sides of the mixing bowl.

Add the egg and vanilla extract. Mix until the egg yolk breaks. 

In a separate bowl, mix together the flour, salt, and baking powder. 

With the mixer on low/medium add the dry ingredients in a slow continuous flow. 

Once a dough is formed. Form two separate balls of dough. 

Wrap in plastic and place in the fridge for at least 4 hours, but best over night.

At this point the dough can be frozen and used at a later time. To defrost frozen cookie dough, allow it to defrost overnight in the fridge. 

To roll out the the dough, flour a clean work surface.

Line baking sheets with parchment or a nonstick baking sheet. 

Roll out the cookie dough to 1/4 inch thick. If the dough is still very cold, it might rip when you roll it out. 

Be patient and create another ball of the dough, and roll it out once it is closer to room temperature. 

Cut out all the shapes your desire. With all the scrapes, roll them back into a ball and continue to roll out the dough.

Bake the cookies for 10-11 minutes at 350 degrees.

Allow them to completely cool before decorating. 

Sugar cookie dough icing:

Ingredients:

2 cups powdered sugar 

8 tsp whole milk

Method:

In a stand mixer with the paddles attachment, mix on high both ingredients.

Once the color and texture of the ingredients has changed, stop the mixer. 

Using a piping bag, place a small hole tip in the bottom of the bag. 

Place a little of the piping bag in the top larger part of the tip, this will help when you put the icing in. 

Cut the plastic near the tip, making sure there isn't any extra plastic around the tip. 

Fold the top portion of the bag out. 

With a spatula, begin to add icing into the bag. Fill it 2/3rds full. 

Fold back the folded top portion of the bag. With a plastic bench scraper, scrape down all the icing so that it begins to come out the tip of the bag. 

Tightly twist the extra piping bag at the top, keeping your hand right at the twist. 

Using your other hand, guide the bag as you decorate the cooked and cooled cookies. 

Happy Holidays and ENJOY!

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