• Beat the room temperature butter, sugar, and cream cheese together in a large mixing bowl using an electric mixer. The mixture should be light and fluffy.
• Add vanilla and eggs to the butter mixture and mix until combined. Use a rubber spatula to scrape down the side of the bowl to make sure all the butter mixture is combined.
• In a small mixing bowl, combine the cream of tarter, baking powder, salt, and Organic All-Purpose Einkorn Flour.  Mix until combined.
• With the mixer on low, slowly combine the flour mixture with the butter mixture.  Scrape the sides of the bowl down as needed.  Do not over-mix.
• Chill the dough in the fridge for 1 hour.
• Preheat the oven to 350 degrees.
• Sprinkle a little flour on your countertop and roll out half of the dough.  Try to get the dough as even as possible.  The dough should be about 1/3- 1/2″ thick.
• Use any shape of cookie cutter to cut the dough. Lay the cookies on an ungreased baking sheet about 1″ apart.
• Bake in a 350 degree preheated oven for 10-12 minutes or until the edges are slightly golden brown.
• Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire cooling rack.

How to Make the Sugar Cookie Glaze

• Combine the powdered sugar, milk, Karo syrup and your favorite extract in a medium mixing bowl.  Use a wire whisk to combine all the ingredients. There shouldn’t be any lumps.  Add an additional tablespoon of milk to the glaze if needed.  The glaze should be smooth and shiny.
• It works great to add the glaze to a piping bag or a condiment bottle with a small opening to glaze the cookies.  You can do an outline of a shape and then fill in the rest of the glaze or you can drip the glaze over the edges for a fully glazed cookie.