Glazed Butter Cookies

(via Lottie + Doof)

Adapted from Lottie + Doof

DOUGH:

• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
• 3/4 cup superfine sugar (5 1/2 ounces)
• 1/4 teaspoon table salt
• 16 tablespoons unsalted butter , ( 2 sticks) cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees)
• 2 teaspoons vanilla extract
• 2 tablespoons cream cheese , at room temperature

GLAZE:

• 1 tablespoon cream cheese , at room temperature
• 3 tablespoons milk
• pinch of salt
• 1 1/2 cups confectioners’ sugar (6 ounces)

COOKIES: In bowl of standing mixer fitted with paddle attachment mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.

Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4-inch disks (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)

Adjust oven rack to middle position; heat oven to 375 °F. Roll out dough to even 1/8-inch thickness on a piece of parchment paper. Cut into desired shapes using cookie cutters and place shapes on parchment-lined baking sheet (may be placed fairly close to together since the dough doesn't spread). Bake until light golden brown, about 10 to 12 minutes. Dough scraps can be patted together and re-rolled once.) Cool cookies on wire rack to room temperature.

GLAZE: Whisk cream cheese and 2 tablespoons milk in medium bowl until combined and no lumps remain. Whisk in confectioners’ sugar and salt until smooth, adding remaining milk as needed until glaze is thin enough to spread easily. Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired.