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Cream Cheese Sugar Cookies

I like this recipe because these cookies actually have a lot of flavor. Sometimes, when I make sugar cookies, the icing is the only thing with any taste, but not with these! These are really easy to handle if you let them sit in the fridge for a while.

1 cup white sugar
1 cup butter, softened
4 oz cream cheese, softened
½ tsp salt
1/2 tsp almond extract
1/2 tsp vanilla extract
1 egg yolk
2 1/4 cups flour

1. In a large mixing bowl, beat together sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. When smooth, add flour until well combined. Wrap dough in plastic and refrigerated 8 hours or overnight.
2. Preheat oven to 375 degrees F.
3. On a lightly floured surface, roll out dough 1/3 at a time to 1/8 inch thickness. Cut into desired shapes and place 1 inch apart on ungreased cookie sheets.
4. Bake 7-10 minutes or until just barely golden. You don’t want the edges browned or they will be crispy, not soft.
5. Leave cookies on sheets for a minute, then transfer to cooling racks. Cool completely before frosting. Keep covered.

Makes 4 dozen cookies

1 comment:

Cassi said...

I've decided that everything tastes better with cream cheese! :) If only the fat free kind tasted as good as the original kind!!