Bird’s Nest Sugar Cookies

Ingredients:

Directions:

1. Preheat the oven to 375 degrees F and line 3 baking sheets with parchment paper.
2. Prepare the cookie dough. Add the butter, cream cheese, sugar, powdered sugar, almond extract, and egg to the bowl of a stand mixer and beat until light and fluffy.
3. In a separate bowl, combine the flour, baking soda, and salt. With the stand mixer on low, slowly add to the wet ingredients and mix until a soft dough forms.
4. Place the dough on a lightly floured surface. Roll out the dough until ½-inch thick. Use a round cookie butter (or biscuit cutter) to cut out the dough and place on the prepared baking sheets, spaced apart. Form the dough back into a ball and roll out again, cut out shapes, and repeat this step until all dough is used. You should have enough for 36 cookies.
5. Bake for about 12 minutes or until the bottoms start to turn a light golden brown. Let sit for a few minutes then transfer to a cooling rack to cool completely.
6. Once cool, make the frosting. Add the butter to the bowl of a stand mixer and beat until light and fluffy. Add the salt, mild, and a few drops of food coloring, and mix until well combined.
7. With the mixer on low, gradually add the powdered sugar. If the mixture is too dry, add additional milk, about 1 Tbsp at a time, until the frosting comes together. Add additional food coloring until the desired color is reached. Beat until well combined, light, and fluffy.
8. Transfer the frosting to a piping bag, fitted with a large star tip. Pipe in a swirl on top of each cookie. Garnish with 3 chocolate eggs.
9. Serve and enjoy!
10. Store in an airtight container on the counter for 3-4 days.