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Monogrammed Cookies

 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 McCormick® Pure 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

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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.
Nutritional 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.