MOLDING DOUGH COOKIES

1 (3 oz) pkg cream cheese, softened
1/2 cup butter, softened
1/2 cup brown sugar, packed
1/2 tsp salt
1 tsp flavoring; such as vanilla, lemon, or almond
1 2/3 cups all-purpose flour
FOR THE DECORATING GLAZE:
3 cups confectioners' sugar
1 tsp vanilla or almond extract
4 tbsp milk
food coloring for pastel colors
color paste for brighter colors
candies (for decorating)

Mix cream cheese, butter, sugar, salt and flavoring. Add flour, mix well and knead 1 to 2 minutes. Chill dough for 1 to 2 hours or until firm.

WHEN READY TO BAKE:
Preheat the oven to 350 degrees F.

On a lightly floured surface, roll out half the dough to 1/4-inch thickness for large cookies. Smaller cookies may be rolled to 1/8-inch thickness. Refrigerate remaining dough until ready to use. Cut shapes and place on an ungreased cookie sheet.

Bake 10 to 15 minutes, depending on size of cookies. Remove cookies from sheet and cool on rack.

TO MAKE THE DECORATING GLAZE:
Beat 3 cups confectioners' sugar with 1 tsp vanilla or almond extract and 4 to 5 Tbsp of milk. Mixture should be runny, not stiff. Add food coloring for pastel colors, or concentrated color paste for brighter colors.

When cookies are cool, pipe glaze around edge of cookies using a decorator icing bag (or a zip-top bag with a small hole snipped in the corner). Fill in the center with additional piping. (Lines will run together to form an even coating.) Add details with non pereils, colored sugar, sprinkles and other candy.

For a festive flourish, you may "paint" on edible gold dusting powder (available at cake decorating shops) when glaze or frosting is dry. Mix powder with enough gin or lemon extract to achieve painting consistency. (Use gin if you want no flavor added.)

Makes about 21 medium-sized cookies
First Place Winner, Decorated From the Dallas Morning News Holiday Cookie Contest Baked by: Rachel C. Scott, Carrollton
Source: Dallas Morning News; Dec 11, 1996