I like Nancy's-- it's very forgiving-- east to use-- firm but soft underneath. Diane's Home Cookin Chapter: Christmas Cookies CREAM CHEESE COOKIES ==================== This Dough Is One That You Can Roll Thick, If You Like A Softer Cutout still holds up. 1 ý cup sugar 1 cup unsalted butter 1 8ounce package cream cheese 1 egg 1 teaspoon vanilla ý tsp almond extract 3 ý cup flour (I like unbleached) 1 teaspoon baking powder . In a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth' Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. FOR CUT-OUT COOKIES Chill dough. Roll out on surface dusted with a mixture of ý powered sugar and ý flour, ü to ý inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375ð oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost. COOKIE PRESS COOKIES Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375ð oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired. Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum! FAVORITE ICING FOR CUTOUT COOKIES 2 c powered sugar, sifted 2 Tbsp softened butter ü tsp vanilla ü tsp almond extract 1 egg white ü C milk or cream Combine egg white and milk, set aside. Beat together powered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors. Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside. posted by Nancy

You use royal icing...you either have to use meringue powder, sugar, water..or make it using real egg whites and powdered sugar. or below..is a vegan recipe... Here is a link that might be useful: Vegan Royal Icing

If your husband likes spicy gingersnap cookies he should try this recipe. Home Cookin Chapter: Recipes From Thibeault's Table Gingersnaps - Extra-Spicy Gingersnaps ===================================== Posted by: KarenInSeattle on Thu, Oct 17, 02 at 19:14 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 3/4 teaspoon cinnamon 1 teaspoon ground ginger, or more to taste 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 8 tablespoons (1 stick) cool unsalted butter, cut into pieces 1/2 cup granulated sugar, plus extra for rolling 1 cup light brown sugar, packed 1/3 cup molasses (not blackstrap) 1/4 cup egg whites (from about 2 eggs) . Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition. Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate. Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container. Yield: 60 cookies

GINGERBREAD 2 1/4 cups sifted (9 ounces) unbleached all-purpose flour, plus more for dusting the pan 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground ginger** 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground allspice 1 teaspoon Dutch-processed cocoa 8 tablespoons (1 stick) unsalted butter, melted and cooled to room temperature 3/4 cup mild or light molasses 3/4 cup (5 1/4 ounces) sugar 1/2 cup buttermilk 1/2 cup milk 1 large egg **For a stronger ginger flavor, replace the ground ginger with 3 tablespoons grated fresh ginger and 3 tablespoons minced crystallized ginger. (I used 3 T fresh, 3 T crystallized, and 1 t ground) 1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease the bottom and sides of an 11 by 7-inch baking dish; dust with flour, tapping out the excess. 2. Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in a medium bowl. 3. Beat the butter, molasses, sugar, buttermilk, milk, and egg in a large bowl with an electric mixer on low speed. Add the dry ingredients and beat on medium speed until the batter is smooth and thick, about 1 minute, scraping down the sides of the bowl with a rubber spatula as needed. Do not overmix. Scrape the batter into the prepared pan and smooth the surface. 4. Bake until the top springs back when lightly touched and the edges have pulled away from the pan sides, about 40 minutes. Set the pan on a wire rack and cool for at least 10 minutes. Serve warm or at room temperature. Variation: Fold 3/4 cup raisins, dried cranberries, or chopped prunes into the finished batter (I have not tried this). From: The New Best Recipe, Cook's Illustrated