1 cup granulated sugar
1 cup softened butter
3 ouncese cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1 egg yolk (reserve white)
2-1/4 cup all-purpose flour
In large bowl combine sugars, butter, cream cheese, salt, extracts and egg yolk; blend well. Stir in flour until well blended. Chill dough for 2 hours. Pre-heat oven to 375 F. On lightly floured surface, roll out dough, one-third at a time to 1/8-inch thickness. Cut into
desired shaped with lightly floured cookie cutter. Place 1 inch apart on ungreased cookie sheet. Leave cookie plain, or brush with lightly beaten egg white and sprinkle with colored sugar. Bake for 7-10 minutes or until light golden brown. Cool completely on wire racks.
Note: Posted by "Kathy S." to the now-defunct Holiday Cookie Club at Epicurious.com.
A cookie baker in Michigan Dec 14, 2008
Would not make this again.
One of the worst recipes I have ever used. Dough stuck to surface, could not roll out as it warmed and stuck to rolling pin. Rolling pin was kept in freezer. Dough got so soft you couldn't pick it up. Tried several different things more flour, different surfaces etc. still no success.
Sharon in Atlanta Dec 14, 2008
Would not make this again.
This isn't a good receipe if you are looking for traditional sugar cookies. If you are looking to take a risk go ahead. If you are making them for the Holidays then your guests will be dissapointed. In my opinion I would not make these again.
Liz M. in Sacramento, CA Dec 12, 2008
Would make this again.
I brought these to work this morning and it looks like they were a hit, because they're all gone now. :-)
The dough was also very easy to work with, once all the flour was mixed in. It rolled easily and didn't stick to my hands or the cookie cutters.
The egg white was great for giving the cookies a slight glossy finish and for making the sprinkles stay on.
Raynell in Milwaukee,WI Dec 11, 2008
Would make this again.
these cookies are the best I would make no others but this cream cheese one.
A cookie baker Dec 8, 2008
Would make this again.
DELICIOUS!! I press dough to 1/4" so the edges dont burn. These are my favorite cookies :)
