Ingredients
1 cup butter, softened3 ounces cream cheese, softened1 cup sugar1 large egg yolk3 tablespoons minced fresh mint1 teaspoon grated lime zest1 teaspoon rum extract1 teaspoon vanilla extract2-1/4 cups all-purpose flour1/2 teaspoon salt1/4 teaspoon baking sodaROYAL ICING:4 cups confectioners’ sugar6 tablespoons warm water3 tablespoons meringue powderPaste food coloring
Preparation
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in the egg yolk, mint, lime zest and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
For icing, in a large bowl, combine the confectioners’ sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint as desired with food coloring. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.)
Frost and decorate cookies as desired. For writing, use round pastry tip #1 or #2. Let dry at room temperature for several hours or until firm. Store in an airtight container.
