By Guest Writer Jasmine at Ponder the Path
When my older children were younger, we would often make “sugar” cookies for the different holidays. We had all sorts of cookie cutters. The kids loved rolling out the dough, cutting out their cookie, and then of course loading it down with a ton of icing and colored sprinkles.
Then I went through my healthy eating phase (okay, not so much a phase as a new way of life) and out went all the cute cookie cutters. I couldn’t let my kids eat “sugar” cookies, especially with all that icing and decorations. So for the last few years my poor younger children haven’t experienced the joys of rolling out cookies and decorating them…
until this week!
I remembered I had an old butter cookie recipe that would go so good with a cream cheese frosting. And wouldn’t it be fun to let the little ones decorate the cookies with fruit! You should have seen the smiles on their faces as I let them each roll out the dough, cut out “their” cookie (we had to use a glass because we don’t have anymore cookie cutters), and then they each picked out what kind of fruit they wanted on their cookie. What a blessed time together!
So, if you are looking for a great Valentine (or anytime) cookie, you won’t have to feel too guilty about this one. And I am sure if you wanted to you could even substitute honey in the icing and it would be delicious!
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon butter flavoring
- 3 cups flour
- 2 teaspoons baking powder
Mix together butter and sugar, then add in the egg and flavoring. In a separate bowl, sift together flour and baking powder. Slowly add flour mixture to butter mixture. It gets a bit thick, so you will probably have to mix by hand toward the end. Roll out dough approximately 1/4 inch thick. Cut out desired shapes. Bake for 12 minutes at 350 degrees. Let cool before decorating.
Cream Cheese Frosting
- 8 ounce package cream cheese, softened
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1/4 teaspoon vanilla
Whip all ingredients together until fluffy.
- Berries (we used frozen blueberries, just thaw and drain thoroughly)