Hey, it's Brian Russel. I chose Donna Frost’s Heavenly Cutout Cookies. I love cutouts, and I’m always looking for new cutout recipes, and hers sounded yummy. I looked at several different cutout cookies, but with a last name like Frost, how can you go wrong? Looking forward to baking and, more importantly, tasting the Heavenly Cutout Cookies.


Donna Frost

Heavenly Cutout Cookies

1/2 cup butter (softened)
1 3-oz. package cream cheese (softened)
1 3/4 cups all-purpose flour
1 1/2 cups sifted powdered sugar
1 egg
1/2 tsp. baking powder
1/2 tsp. vanilla

In a medium bowl, beat butter and cream cheese with an electric mixer on medium speed for 30 seconds. Add about half of the flour, the sugar, the egg, baking powder and vanilla. Beat for a minute on medium speed. Beat in remaining flour on low. Cover, and chill one hour or until dough is easy to handle.

On a lightly floured surface, roll dough, half at a time, to 1/8-inch thickness. Using cookie cutters, cut into desired shapes. Arrange shapes one inch apart on an ungreased, non-insulated cookie sheet. Bake at 325 degrees for 8-10 minutes or until edges are light brown. Transfer to a wire rack and cool completely. Frost with cream cheese frosting.

Cream Cheese Frosting

1 3-oz. package of cream cheese, softened
1 tbsp. soft butter
1 tsp. vanilla
2 cups powdered sugar

In small bowl, combine cream cheese, butter and vanilla. Beat on low speed until light. Gradually add powdered sugar, beating until fluffy. If necessary, add some milk a few drops at a time until desired consistency.