Monogrammed Cookies

• 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 zest
• 1 teaspoon rum extract
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 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 zest 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
3. . Bake at 375u0b0 for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
4. 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.)
5. 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.

butter, cream cheese, sugar, egg yolk, fresh mint, lime zest, rum, vanilla, flour, salt, baking soda, sugar, water, meringue powder, coloring

Taken from www.tasteofhome.com/recipes/monogrammed-cookies/ (may not work)