I made a few sugar cookies this past weekend for the holidays. Well not really for the holidays since they didn't even last for a few days. They all got eaten, late at night while watching Lost.
I remember always making sugar cookies around Christmas as a kid. Having every shape cutter I could think of, a huge bag full that only got used once a year. So when I decided to make some sugar cookies, I went searching through all of our kitchen tools, every drawer, box and bin only to realize now as an adult I didn't own a single one. So I went to the kitchen store after work one day and was looking though their very small collection of cutters. They all were either way to big or way too religious. So I can out with only two, a tiny star and a just slightly larger star.
After decorating a few of them and noticing the plain white got kinda boring after a while, Adam went out, in the rain, to find some edible flowers. All clipped from neighbor's bushes when no one was looking. Then some were left white and some got adorned with tiny little flowers, which actually added a nice flavor to them. There was lavender, rosemary and something else... The only requirements for when he asked what I wanted him to pick were 'little pretty ones' and I didn't ask beyond that.
1 cup (228g) butter, soft
2 oz (60g) cream cheese, soft
1 cup (200g) sugar
1 tsp vanilla
3 cups (375g) AP flour
1 1/2 tsp baking powder
1/2 tsp salt
Cream the butter, cream cheese and sugar together until very pale and fluffy. Add in the egg and vanilla and beat for another 2 minutes. Sift over the AP, baking powder and salt and mix until just combined. Form into a flat disk and cover with plastic wrap. Chill for at least 1 hour, until firm. Roll out on either a counter dusted with powdered sugar or between to sheets of parchment 1/4 inch thick. Cut into desired shapes.
Bake at 350F for 8 - 12 minutes depending on size of cookie. Cool completely on rack.
1 egg white
1 1/2 cups (187g) powdered sugar
1 tsp water
Whisk egg whites until frothy then add powdered sugar and water. If too thin add more sugar. Re-whisk if top begins to harden.