Creamy Christmas Light Cookies

Let's Cook

1. Step 1.

   In a large bowl, whisk together 3 cups all-purpose flour and ½ teaspoon kosher salt; set aside.

2. Step 2.

   Using an electric mixer, beat 1 cup (2 sticks) unsalted butter (room temperature), 2 ounces cream cheese (room temperature), and 1 cup granulated sugar in another large bowl on medium speed until light and fluffy, 2 to 3 minutes. Beat in 1 large egg, 1 teaspoon pure almond extract, and ½ teaspoon pure vanilla extract. Gradually beat in the flour mixture until just incorporated. Divide dough in half, flatten each into a disk, wrap in plastic wrap, and chill for at least 1 hour.

3. Step 3.

   Heat oven to 325°F. Line 2 baking sheets with parchment paper. On a floured surface, roll one disk to ¼-inch thickness. Using a 3-inch lightbulb-shaped cookie cutter, cut cookies from dough. Use a skewer to make a hole at the top of each cookie for the licorice wire.

4. Step 4.

   Bake until golden brown around edges, 11 to 12 minutes. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with remaining dough, rerolling and cutting scraps only once.

5. Step 5.

   While cookies cool, prepare the Vanilla Buttercream. Spread a thin layer of frosting onto each cooled cookie. Decorate with candy as desired (blue, white, green candy balls; crushed blue starlight mints; silver and white dragées; mint M&M’s; white sanding sugar; crushed green and blue rock candy; white nonpareils). Thread shoestring licorice through holes for the wire if desired.