Frosted Sugar-'n'-Spice Cookies

I am currently expecting our 4th child and I have to go to the doctors office weekly for shots. While I was waiting I came across this delicious looking recipe. I love to try new cookies and let's face it, my kids love to eat them. I tore out the page and decided to give it a try. Low and behold they were a HUGE hit. These are worth saving. The ingredients list is a bit daunting but trust me, it mixes up pretty quick.


Frosted Sugar-'n'-Spice Cookies

Prep: 1 hr., Chill: 2 hr., Bake: 10 min. per batch, Cool: 33 min.

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/3 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 egg yolks
5 ounces cream cheese, softened
1 teaspoon orange zest
1 teaspoon vanilla extract

1. Stir together first 6 ingredients in a bowl.

2. Beat butter and next 3 ingredients at medium speed with an electric mixer until creamy. Add cream cheese, orange zest, and vanilla; beat until well blended. Gradually add flour mixture, beating at low speed until blended.

3. Divide dough in half, shaping into 2 flattened disks. Cover with plastic wrap, and chill 2 to 24 hours.

4. Preheat oven to 350°. Place 1 dough disk on a floured surface. Roll to 1/4-inch thickness; cut with a 4-inch star-shaped cutter. Place 1 inch apart on ungreased baking sheets. Repeat procedure with remaining dough disk.

5. Bake at 350° for 8 to 10 minutes or just until edges are lightly browned. Cool on baking sheets 3 minutes. Transfer to a wire rack, and let cool 30 minutes or until completely cool.

6. Spread cookies with a thin layer of Simple White Frosting; top with sprinkles.

Simple White Frosting

1/4 cup butter, softened

1/8 tsp. salt

3 cups powdered sugar, divided

4 Tbsp. milk, divided

Preparation

1. Beat butter, salt, 1 1/2 cups powdered sugar, and 3 Tbsp. milk at medium speed with an electric mixer until blended. Gradually beat in remaining powdered sugar and milk.

Note: To make ahead, prepare recipe as directed through Step 5. Freeze cookies in a heavy-duty zip-top plastic freezer bag up to 1 month. Thaw completely at room temperature before icing.

Yield: Makes 2 1/2 dozen