•4 ounces cream cheese1, room temperature
•2 tablespoons butter, room temperature
•1/4 cup (30 grams) powdered sugar
•1/2 teaspoon vanilla
1.Preheat the oven to 350 degrees F (176 degrees C).
2.With an electric mixer or in the bowl of a stand mixer, beat together the butter and unrefined sugar for about 2 minutes.
3.Add the egg and lemon extract and beat until well combined.
4.Add the remaining ingredients and beat until well combined.
5.Roll the dough out onto a lightly floured Silpat or piece of parchment paper. I rolled mine out to a little less than 1/4″ but it’s up to you (you’ll have to adjust the baking time accordingly).
6.Using cookie cutters, cut out your desired shapes.
7.With a spatula, remove the cut out cookies to another piece of parchment paper or Silpat lined baking sheet.
8.Bake the cookies for 5 1/2 – 7 minutes or just until they appeared cooked. They should not be brown at all! If they’re brown, they’ll come out crunchy.
9.Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes and then remove to a wire rack to cool completely.
10.While the cookies are cooling, prepare the cream cheese frosting.
11.With an electric mixer, beat together the cream cheese and room temperature butter.
12.Gradually add in the powdered sugar and then the vanilla.
13.When the cookies are cool, spread the cream cheese frosting over the cookies, using a knife or a very clean finger (which I find to be way easier).
Notes: You need to drain some of the liquid from the cream cheese for the frosting not to be a liquid mess. Drain 150 grams of cream cheese in a thin kitcchen towel or cheesecloth until it’s thick It should be 110 grams after draining. If it’s a little more or less, it’s okay. Cookie Cutter: Wilton Halloween cookie cutter set. To decorate the cookies, use about 75 grams of semi-sweet chocolate, melted in the microwave, at half-power in 30 second increments.
Image and Recipe Source: Texanerin on Yummly