Yield: 5 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar; |
| 1 cup | Margarine; softened -=OR=- |
| 1 cup | Butter |
| 1 pack | (3-oz) cream cheese, softened |
| 1 teaspoon | Vanilla |
| 1 \N | Egg; |
| 2½ cup | All-propose flour; -=OR=- |
| 2½ cup | Unbleached flour |
| ¼ teaspoon | Salt; |
| \N \N | Colored sugar; IF DESIRED |
In a large bowl, beat the sugar, margarine, cream cheese until light and fluffy. Add the vanilla and egg, blend well. Lightly spoon flour into measuring cup, level off. Stir flour and salt into margarine; mix well. Cover with plastic wrap; refrigerate one to two hours fir easier handling. Heat oven 375 F. On a lightly floured; thickness; refrigerate the remaining dough. Cut rolled dough into desired shapes with floured cookie cutters. Place 1" apart on ungreased cookie sheet. Leave the cookies plain or sprinkle them with colored sugar. Bake the cookies at 375 degrees for 7 - 10 minutes, or until edges are lightly browned. Cool one minute; remove from cookie sheets. Frost and decorate plain cookies, if desired.
Source: The San Diego Union-Tribune, Food Section, 11/2/66 + Readers Ask
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 11-04-95