17.5 oz. Betty Crocker Sugar Cookie Mix
4 oz. cream cheese, softened
1 teas. vanilla
1 c. all-purpose flour
(variation: may add 1/4 c. cocoa & 3/4 c. flour)
Combine cookie mix w/cream cheese until crumbly. Mix in the eggs & vanilla until well combined. Add flour to make a firm dough. Refrigerate for 15 min. Lightly flour/powder sugar board and roll out dough to 1/4 in. Bake cookies for 8 minutes. Cool completely before frosting.
Royal Icing5 Tablespoons Meringue Powder (purchase at Joanne’s/Michaels/Hobby Lobby) 3 Cups Confectioners’ sugar, sifted 1 Teaspoon of Vanilla – add after water
Mix meringue and sugar together. Start adding water a little bit at a time. Once the dry ingredients are wet, add the vanilla. The key is getting the icing to the right consistency (still don’t have it quite perfect). There’s a fine line between thin enough to pipe and too thick to pipe. I’m usually a tad bit thin.