VCE: Amish Sugar Cut-Outs

These are our signature cookie, if you will. We are asked to make these quite a bit after taking them to gatherings. The icing is such that it cools and smooths out completely, and hardens, much like a store-bought sugar cookie. The icing is easily tinted to any color you wish, sprinkles added when first iced will stay and not fall off all over.

You can ice with any favorite recipe and simply keep them in the refrigerator to keep the icing from sticking about. These are absolutely great in the heat of summer fresh from the freezer, too. Yes, I said freezer :o) With the cream cheese in the cookie, they do not freeze solid....great for hot summer days!

It is not a cookie to be eaten plain, with the traditional sprinkled sugar topping, however. The cookie itself is actually rather bland we think.

4 cups flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup butter
1/2 cup Crisco
8 oz cream cheese, softened
1 1/3 cups sugar
1 egg
1/2 tsp vanilla

Blend dry ingredients and set aside. Cream together shortening, butter and cream cheese until fluffy. Add in egg and vanilla and stir to mix. Slowly blend in dry ingredients. Divide dough into manageable portions and wrap with plastic (we stick portions in baggies) and chill for at least an hour before rolling and cutting.
Roll out thin (hmmm...1/4 in perhaps) and cut out as desired. Bake on ungreased sheets at 375 for 7-9 minutes. Do not over-bake -- as the edges begin to lightly brown the cookie is done. Remove to cooling rack after a short time 'setting up' on the sheet.
When cooled, iced as desired.

Our Icing:
1 cup powdered sugar
1 Tbs light corn syrup
2 Tbs milk

Blend well until smooth and thick. Divide and tint with coloring as desired. This icing will smooth out as it dries and become hard and glossy.