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Monogrammed Cookies

Mint and lime zest bring fresh flavor to these crisp sugar cookies. For a fun shower dessert, we adorned the tops with the bride's monogram.—Taste of Home Test Kitchen

48 ServingsPrep: 40 min. + chilling Bake: 10 min./batch

Ingredients

1 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup sugar
1 egg yolk
3 tablespoons minced fresh mint
1 teaspoon grated lime peel
1 teaspoon rum extract
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
ROYAL ICING:
4 cups confectioners' sugar
6 tablespoons warm water
3 tablespoons meringue powder
Paste food coloring

Directions

In a large bowl, cream the butter, cream cheese and sugar until light
and fluffy. Beat in the egg yolk, mint, lime peel and extracts.
Combine the flour, salt and baking soda; gradually add to creamed
mixture and mix well. Cover and refrigerate for 3 hours or until
easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness.
Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart

2 of 2

Monogrammed Cookies (continued)

Directions (continued)

on ungreased baking sheets. Bake at 375° for 8-10 minutes or
until edges begin to brown. Cool for 2 minutes before removing from
pans to wire racks to cool completely.
For icing, in a large bowl, combine the confectioners' sugar, water
and meringue powder; beat on low speed just until combined. Beat on
high for 4-5 minutes or until stiff peaks form. Tint as desired with
food coloring. (Keep unused icing covered at all times with a damp
cloth. If necessary, beat again on high speed to restore texture.)
Frost and decorate cookies as desired. For writing, use round pastry
tip #1 or #2. Let dry at room temperature for several hours or until
firm. Store in an airtight container. Yield: 4 dozen.

Nutrition Facts: 1 cookie equals 117 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 69 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.