I think my favorite treat of all to make is simply snowflake cookies. I love the simplicity and creativity of them! And, ta-da!, with the snowflake cookies, I am only decorating fruitcake away from being officially finished making Christmas treats!
Merry Almost Christmas!
For the cream cheese cut out sugar cookie recipe, click here: Basic Cream Cheese Cut-Out Cookie Dough
For the lavender base cookie Icing, click here: Wilton Poured Cookie Icing
For the white decoration frosting, click here: Wilton Royal Icing
Cookie Making Tips:
The difference between the two recipes is that the poured cookie icing has corn syrup in it which gives it a gloss and pourability, while the royal icing has dried egg whites (or meringue powder) that gives a lofty marshmallow like quality that dries to a hard finish. Royal icing is what is used to "glue" gingerbread houses together.
Neither icing knocks the top off the taste-o-meter, so I usually add some almond or lemon flavoring to both just to add a little flavor to dull but workable icings.
To me, the easiest way to put a base coating of frosting on is to slam dunk each cook into the poured icing recipe. Okay, not quite dunk, but I do literally toss them in face down on top of the icing and then pick them up, let the excess drain off and then lay them out on waxed paper to dry (overnight is best).
If excess icing drips off the cookies onto the waxed paper, this can usually be either gently broken off or carved off with a paring knife:
The consistency of the poured cookie icing should be thinnish, thick enough to hold a coat on the cookie but still thin enough for the excess to run off.
The consistency of royal icing should be like meringue--anywhere from soft to hard peaks. I chose soft peaks to be easier on my hands to pipe but the stiffer the consistency the more rigid the decorations and the better any specialty tips like shells will maintain their shape.