Ingredients:
1/2 cup butter (1 stick), softened
1 3 ounce package cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Pumpkin Spice
1 egg
1 teaspoon vanilla
2 1/4 cups flour
1 12 ounce bag white chocolate chips
3 tablespoons shortening
food coloring
sugar sprinkles
Directions:
In a the bowl of a mixer fitted with the paddle attachment, combine butter and cream cheese and beat on medium-high until well combined and smooth.
Add confectioners' sugar, baking powder, salt and pumpkin spice, scraping bowl as you go.
Mix in egg and vanilla. It will look a little clumpy and curdled, but that's ok, don't freak out.
Gradually add the flour.
Place dough onto a sheet of plastic wrap and wrap it up. Pat it gently into a rectangle. This will make it easier to roll out the dough after it's chilled.
Place in refrigerator for at least one hour.
Preheat oven to 375 degrees F.
On a lightly floured surface, roll dough out until it is about 1/4-inch thick.
Using cookie cutters, cut into the dough.
Place them onto an ungreased cookie sheet about 1 inch apart.
Bake for 8-10 minutes or until edges just begin to turn golden.
Allow cookies to cool on baking sheet for a minute before transferring to a wire rack to cool completely.
In the pan of a double broiler or a bowl over a small pot of simmering water, place the white chocolate chips and shortening.
Stir the chips until everything is completely melted.
Spread a small amount on a cookie until it is covered to your liking.
Sprinkle with sugar crystals.
Place a small amount of melted chocolate into a bowl and mix with desired amount of food coloring.
Place small dots around the cookie and using a toothpick, swirl into the white chocolate.
Allow cookies to set before serving.
Source: 365daysofbaking.blogspot.com
