1½ cups all-purpose flour
½ cup cornstarch
¼ teaspoon salt
½ cup granulated sugar
1 cup (2 sticks) unsalted butter, room temperature
1 teaspoon red food coloring
1 teaspoon cinnamon extract
1 teaspoon ground cinnamon
½ cup (4 ounces) cream cheese, room temperature
¼ cup unsalted butter, room temperature
¼ cup powdered sugar
Red sugar or sprinkles, to decorate
In a small bowl, sift together the flour, cornstarch and salt. Set aside.
In the bowl of an electric mixer, beat together the granulated sugar, butter, food coloring, cinnamon extract and ground cinnamon just until creamy and well combined. Stir in the flour mixture, then refrigerate the dough until chilled, about 1 hour.
Heat the oven to 350 degrees. Line a baking sheet with parchment paper.
Roll the chilled dough into balls the size of a large marble. Slightly flatten each ball to a disc about ¼ inch thick. Arrange the cookies on the prepared baking sheet. Bake 10-12 minutes, or until set. These cookies should not brown or spread, and will be quite fragile. Allow to cool on the baking sheet.
To make the frosting: Use an electric mixer to beat together the cream cheese, butter and powdered sugar until smooth and creamy. Using a pastry bag or a zip-close bag with the corner snipped off, drizzle the frosting over the cookies in a zigzag pattern. Sprinkle with red sugar or sprinkles to decorate. Store in a single layer in the refrigerator.
Makes three dozen.
@Recipe nutrition:Nutrition values per cookie: 100 calories, 8 g fat (5 g saturated), 9 g carbohydrates, 0 fiber, 1 g protein, 20 mg cholesterol, 25 mg sodium.
Alison Ladman for the Associated Press