Created by Fizzybrat on September 13, 2017
Step 1: Cream the butter, cream cheese and sugar until light and fluffy.
Step 2: Beat in egg yolk and extracts.
Step 3: Combine the flour, salt, baking soda and nutmeg and gradually add to creamed mixture.
Step 4: Cover and refrigerate for 3 hours.
Step 5: On a lightly floured surface, roll out dough to 1/8-in. thickness.
Step 6: Cut with floured 2-1/2-in. cookie cutters.
Step 7: Place 1 in. apart on ungreased baking sheets.
Step 8: Bake at 375° for 8-10 minutes or until edges begin to brown.
Step 9: Allow to cool for 2 minutes before removing from pans to wire racks to cool completely.
Step 10: For icing, in a small bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Cover icing with damp paper towels or plastic wrap between uses.
Step 11: Working quickly, spread or pipe icing over cookies; let dry at room temperature for several hours or until firm.
Step 12: Use small new paintbrushes or toothpicks and food coloring to make designs on the cookies. Let stand until set.