Some really yummy Christmas cookies

I wanted a sugar cookie recipe that used cream cheese and would be somewhat sturdy. I also wanted to create a glaze that would hold sprinkles, jimmies or colored sugar and not melt out in storage, making the cookies all stick together. This is a combination of a couple different ideas and they turned out really well.

Cream Cheese Sugar Cookies
1 cup butter
1 8 ounce package of low fat cream cheese
1 & 1/2 cups white sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon lemon peel, powdered or grated
1/2 teaspoon salt
1 teaspoon baking powder
5 cups unbleached white flour

In large mixing bowl, blend softened butter and cream cheese until combined. Add sugar and beat until light and fluffy. Add eggs and vanilla and beat until light in color. Add salt, baking powder and 2 cups of the flour – stir well. Add additional 3 cups flour, one at a time. Divide dough into 3 or 4 parts, form into flattened disk, wrap in plastic wrap and chill at least 3 to 4 hours, until very firm. Working with one disk at a time, roll out on floured surface, to about 1/4 inch thick and dipping cutters in flour to prevent dough from sticking, cut out shapes and place on baking sheets, covered with parchment paper. Bake at 350 for about 8 min, till just slightly brown on the bottom, being careful not to get too brown. Cool completely.

Glaze
1 cup confectioner’s sugar
pinch salt
1-2 Tablespoons milk or cream
2 teaspoons light corn syrup
1/4 t vanilla

In small bowl, combine sugar, salt and 1 Tablespoon of the milk. Stir very well and add additional milk a few drops at a time until the mixture does not quite hold a peak. Stir in corn syrup and vanilla.

Dip the surface of the cooled cookies into glaze and shake off excess. Immediately sprinkle tops with decorations. Allow to dry before storing in an airtight container.