1 cup butter, room temperature
1 1/2 cup powdered sugar
1 tsp. vanilla or almond extract
2 1/4 cup flour
1/2 cup cornstarch
1 tsp. baking soda
1 tsp. cream of tarter
1/4 tsp. salt
8 ounce package Cream Cheese, softened
2 1/2 to 3 1/2 cups of Powdered sugar
Flavoring: 1/2 cup Fresh strawberries or other berries
1/4 tsp of lemon or lime zest (Optional)
Cream butter and sugar (if you have a kitchenaid this is the time use it with the paddle, if not it’s great exercise). Add egg and mix, scraping down the sides as you mix. In another medium mixing bowl whisk together the flour, cornstarch, baking soda, cream of tarter and salt. After the dry ingredients have been whisked together mix the dry mixture into the creamed butter and sugar. Mix well.
Chill for one hour or more.
Preheat the oven to 375 degrees. Prepare a cookie sheet with a sheet of parchment paper. On a lightly floured surface or pastry board roll out the cookie dough to 1/8th to 1/2 inch thick (I like them thick). Cut cookies with cookie cutters or I use a glass for a nice round cookie then place on parchment paper. Cook for six to 8 minutes or longer if the cookies are thicker. The cookies should be just beginning to turn a light brown around the edges.
Cool for 10 to 15 minutes on the pan and transfer to a wire cooling rack to finish cooling.
Puree and drain approximately 1/2 cup of berry mixture and set aside. Sift the powdered sugar if it’s clumpy and set aside. Using a wooden spoon, hand blender or mixer mix the cream cheese till light and fluffy then add the powdered sugar one cup at a time until desire thickness and sweetness. Add approximately 1/4 cup of the pureed berry mixture and fold into the frosting. Taste and add more if desired. This will thin out the frosting a bit so add a touch at a time to desired thickness. A touch of lemon zest or lime zest is terrific for a little zing if you like.
Frost cookies and add sprinkles or leave plain.