Today Anwyn and I shot the Showroom Christmas Look Book, which I'll be debuting on the blog next week.
These are the cookies I baked as props for our photos. They're based on the cut out cookie recipe I've been using for years because they never fail to turn out perfectly. They're almost shortbreads, but with a softer, and I think more reliable, texture.
While the base recipe can be flavoured any number of ways, I chose to include lemon zest and a thyme (rosemary also works well) to brighten these biccies in a way that feels most appropriate for the approaching festive season in steamy hot Brisbane.
- 1 cup unsalted butter, softened to room temperature (225g)
- 1 cup granulated sugar
- 1 egg
- 2 ounces cream cheese (about 1/4 cup)
- 1/2 teaspoon vanilla extract
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 1 teaspoon finely chopped thyme (rosemary also works well)
1. Cream the butter and sugar until light and fluffy. Use a stand mixer, food processor, or elbow grease.
2. Beat in the egg, cream cheese, vanilla, lemon zest, and thyme.
3. Mix the flour, baking powder, and salt in a separate bowl then add it, bit by bit, to the butter/sugar mixture until fully incorporated.
4. Refrigerate the dough for at least one hour. If you leave it overnight you'll need to let it warm a little before rolling out as the high butter quotient makes this a very firm (and delicious) dough.
5. Heat the oven to 350° F. Roll dough out to your desired thickness and cut out cookies.
6. Bake cookies for 8 to 12 minutes, depending on thickness.
7. Let cool and store in an air tight container.