This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Cream Cheese Sugar Cookies
- add review
- #9280
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
ingredients
1 cup sugar
1 cup butter, softened
3 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour
directions
In a large bowl combine the sugar, butter or margarine, cream cheese, salt, almond extract, vanilla and egg yolk. Blend well. Stir in the flour and mix until well blended. Chill the dough overnight. This is very important the dough is too sticky to roll out unless well chilled.
Preheat oven to 375 degrees F.
On a lightly floured surface roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready for it. Cut into desired shapes with lightly floured cookie cutters.
Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
Bake at 375 degrees F for 7 to 10 minutes or until light and golden brown. Cool cookies completely before frosting.
added by
cnvaness
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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reviews & comments
December 24, 2008
These are great! I used 1tsp vanilla instead of 1/2tsp and 1/2tsp almond extract. Just make sure to work in small batches at a time after you chill overnight. Once the dough starts to warm it gets very sticky. Great flavor-this is my new sugar cookie recipe!
March 17, 2008
Very easy to make but you MUST let them get very cold to work with them. The frosting I use is just some powdered sugar vanilla and milk. just make it runnier then you would usually and add color. I use the Neon food colors. then just frost. then drip the other colors.
January 29, 2004
These cookies were very easy to make and the directions are simple to follow. It is very important to follow the recommendations to refrigerate the cookies overnight. The dough is sticky but the refrigeration and dividing it and working with thirds makes it very easy to handle. Great suggestion. I cut them out in the shape of 2" hearts and only produced about 36 cookies rather than 66 mentioned in the recipie. The cookies are absolutely delicious and I've made two more batches to take to my daughter this weekend. They are sweet cookies but not too sweet. They are soft but not so soft they fall apart. I am going to make a very simple confectioner's sugar icing. I recommend trying this for anyone who loves frosted cut-out cookies.