Cream cheese sugar cookies
6 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| 1 | cup | Sugar |
| 1 | cup | Butter; or margarine, softnd |
| 1 | pack | 3-oz. cream cheese; softened |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Almond extract |
| ½ | teaspoon | Vanilla |
| 1 | Egg yolk | |
| 2 | cups | Flour |
| 3 | tablespoons | Colored sugar; if desired |
Directions
In lg. bowl, combine sugar, butter, cream cheese, salt, almond extract, vanilla, and egg yolk; blend well. Stir in flour until well blended. Cover with plastic wrap; refrigerate 2 hrs. for easier handling.
Heat oven to 375~. On lightly floured surface, roll out dough ⅓ at a time to ⅛" thickness. (Keep remaining dough refrigerated).
Cut into desired shapes with lightly floured 2⅒/2" cookie cutters.
Place 1" apart on ungreased cookie sheets. Leave cookies plain or, if desired, sprinkle with colored sugar. Bake at 375~ for 7 to 10 mins. or until light golden brown. Immediately remove cookie sheets; cool completely. If desired, frost and decorate plain cookies.
Per cookie - 50 cal (25 cal from fat), 3 g tot fat (2 g sat fat), 10 mg chol, 45 mg sod, 6 g carbo (-0- g fiber, 3 g sugars), 1 g pro Source - Pillsbury Classic Cookbooks, 12/95