Recipe: Depends on the size of the cookie cutter.
All purpose flour 11/2 cup
Baking powder 1/4 tsp
Pinch of salt
Sugar 1/2 cup
Softened cream cheese 4 oz
Softened butter 1/3 cup and 2 tsps
Vanilla extract 1 tsp
For the glaze:
Icing sugar 1 cup
Corn syrup 2 tsps
Water 3 tsps
Lemon juice 1/2 tsps
Preheat the oven to 325 degrees F.
In a bowl combine the flour, salt and baking powder.
Take the butter and sugar in the stand mixer, run it in medium speed for 3 minutes till the butter is pale and fluffy. Add the vanilla extract and cream cheese. Run the mixer again for another 2 minutes.
Bring the speed down to low and add the flour in instalments. Wait till the dough comes together. Gather it on the counter top and divide it in two disc. Cover with cling wrap and let it sit in the fridge for an hour.
Take one disc out. Roll it between a two layer of floured butter paper to an even thickness of one eighth inch. Use floured cookie cutters. Lift the cookies using a floured spatula on to a parchment lined cookie sheet. Throw in the fridge for another half hour.
Use the scraps to roll again and cut out a few more cookies.
Bake for 10 to 12 minutes or until the edges of the cookies are slightly browned. Take them out of the oven and cool them on a wire rack.
In a grease free bowl take the icing sugar, corn syrup and water. Mix gently. Vigorous mixing will incorporate air which is not desirable. If it is too thick add little water if too thin add some sugar. Add the lemon juice. Divide this into two groups, add a drop of food colour of your choice. Dip the cookies face down in the glaze, break down any air bubbles with a tooth pick.
Let them dry.
Enjoy with your children.