Easter Nest Cookies

Easter Nest Cookies

Holidays are the perfect excuse to make a treat!  I got the cookie recipe from America's Test Kitchen Baking Cookbook (Holiday Cookies) and I made up my version of cream cheese icing to go on top.  This is seriously the best sugar cookie recipe I have ever made!  The kids and I made these the day before Easter and shared them with the neighbors.  We had so much fun baking, decorating and sharing!

For the cookies: 
2 1/2 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
16 tablespoons butter (2 sticks), softened
2 tablespoons cream cheese, softened
2 teaspoons vanilla extract

In a large electric bowl fitted with a paddle attachment mix together the flour, sugar and salt.  Cut butter into 1-inch pieces and drop into bowl one at a time while mixing.  Continue to beat the four and butter mixture until until it looks crumbly and slightly wet.  1-2 minutes.  This is called reverse creaming.  Beat in cream cheese and vanilla until the dough comes together, about another 30 seconds.  You may knead to dough by hand a few times until it forms a large cohesive mass. 

Heat oven to 375`.  Transfer dough to clean counter surface, divide in half and wrap in plastic wrap.  Refrigerate dough for 30 minutes.  Once dough has chilled, sprinkle flour on a clean flat surface and roll out into a 1/4 inch thick round.  Cut into desired shapes and place on greased baking sheet.  Bake for 10-12 minutes, turning pan half way through until lightly golden brown around the edges.  Allow cookies to cool on sheet for 10 minutes and then another 10 minutes on the cookie sheet.

For the Icing:
1/2 cup butter, softened
1/2 cup cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
4 cups powdered sugar

In an electric mixer fitted with a paddle attachment cream together the first 4 ingredients.  Add the powdered sugar and whip until combined.  Taste for consistency and flavor, add more powdered sugar or extract if desired. Decorate as you please!