Be sure to chill the dough well, and keep extra dough in the fridge when you are not working with it, because it gets far too sticky to work with when it warms up.
Cream Cheese Sugar Cookies
1 cup white sugar; 1 cup butter, softened; 1 (3 oz.) package cream cheese, softened; 1/2 tsp. salt; 1/2 tsp. almond extract; 1/2 tsp. vanilla extract; 1 egg yolk; 2-1/4 cups all-purpose flour
In a large bowl, combine the sugar, butter, cream cheese, salt, almond extract, vanilla and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough eight hours or over night.
Preheat oven to 375 degress.
On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place one-inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or sugar.
Bake 7 to 10 minutes or until light and golden brown. Cool completely before frosting.
Makes 6 dozen.
Go To Page: 1
