Monogrammed Cookies Recipe
Monogrammed Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup sugar
  • 1 large 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 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.
Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Originally published as Monogrammed Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p202

Nutritional Facts

1 each: 117 calories, 5g fat (3g saturated fat), 16mg cholesterol, 69mg sodium, 18g carbohydrate (13g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup sugar
  • 1 large 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
  1. 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.
  2. 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 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.
  3. 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.)
  4. 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.
Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Originally published as Monogrammed Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p202

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMonogrammed Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review