Dessert Bread “Cookies”
4 Slices Martin’s Cinnamon-Raisin Swirl Potato Bread
4 Slices Martin’s Cinnamon-Sugar Swirl Potato Bread
4 Slices Martin’s Brown Sugar Swirl Potato Bread
4 Slices Martin’s Cinnamon-Raisin Butter Bread
4 Ounces Unsalted Butter, softened
4 Ounces Cream Cheese, softened
2 Cups Powdered Sugar
1 Teaspoon Vanilla Extract
1-2 Drops Food Coloring (optional)
Colorful Sprinkles, for decorating
Use various shaped cookie cutters (flowers, butterflies, stars, etc.) to cut out designs from 12 slices of assorted Martin’s Breakfast Breads. Let “cookies” sit out for a few minutes to dry out slightly. Alternately, you can bake in a low-temperature oven (about 250 F) on a baking sheet for 5-6 minutes.
Prepare Cream Cheese Icing: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, carefully add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
For colored icing, divide cream cheese icing into as many bowls as desired number of colors. Add 1-2 drops of various colored food coloring to each bowl until desired shade/color is achieved.
Transfer icing to a large zip-top bag. Snip the corner of the bag to make a piping bag. Decorate cookies with icing. Top with sprinkles, if desired. Enjoy.