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Dessert Bread “Cookies”

10 Mins


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

Serves: 12


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.