Generally on Sundays, I try to attempt a new recipe or two. The fruits of these labors are then brought to dinner with family or friends that night or to work the following day. When you bring homemade cookies to the office, it's hard to have a bad Monday. From there, I have been known to discuss how relaxing I find baking. The speech then goes into "two sticks of butter, a cup of sugar" and I rattle off cookie ingredients with a giant smile. (I'm fully able to admit I lurv creating things in my kitchen).
You know what goes great with cookies? Frosting. As many of aware, cream cheese is the best frosting ever. If you disagree, clearly you're a communist I suggest you try this delightful frosting. It's so easy and adds the perfect sweet tang that you didn't even realize you cookie needed.
Here's what you'll need:
1 8oz block of Neufchâtel cheese
2 cups of powdered sugar
1 tsp of vanilla
Use a stand mixer or hand mixer, add you softened cheese and one cup of powdered sugar. Mix it on low (you don't want ALL the powdered sugar exploding). Once it's well blended, add the next cup of sugar and the vanilla. Blend and blend. It magically turns into a smooth shiny frosting. Yum! Feel free to add more powdered sugar if you like your frosting a little dryer. (I do mine by look and taste... Because I've apparently had a ton of practice).
Yep, that's it. If you haven't jumped on the Neufchâtel bandwagon, welcome to it. It's just like cream cheese in flavor, but it's made with milk, versus milk and cream - like cream cheese. Being that it is milk in the fermentation process (cause that's how cheese is made...), it had less fat that regular cream cheese. It's also a little more moist than cream cheese. It's fantastic.
A little food coloring and a piping bag and you'll have the perfect cupcake frosting too! But this batch goes to some delightful cookies!
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| Frosted Cookies |
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