Cream Cheese Sugar Cookies

Cream Cheese Sugar Cookies
Cream Cheese Sugar Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup sugar

  • 1

    cup margarine or butter, softened

  • 3 oz. package of cream cheese

  • 1/4

    tsp Salt

  • 1/2

    tsp Almond extract

  • 1/2

    tsp vanilla extract

  • 1

    egg yolk (reserve white)

  • 2

    cups all purpose flour

Directions

Blend together sugar, margarine, cream cheese, salt, almond extract, vanilla, and egg yolk with mixer. Mix in flour until well blended. Refrigerate dough two hours. Heat oven to 375 degrees. Roll out dough, one third at a time, on a lightly floured surface. Using a cookie cutter dipped in flour, cut out cookies as close together as possible. Place the cookies one inch apart on ungreased cookie sheets. To prevent breaking, move cookies to and from baking sheets with a wide spatula or pancake turner. Leave cookies plain or, if desired, brush with slightly beaten egg white and spring with colored sugar. Bake for 7 to 10 minutes or until bottoms of cookies are a light golden brown. Cool completely. {If you take out before they even brown and leave them on the cookie sheet to cool they will be extra soft and delicious.} If desired, use the almond glaze below. Almond Glaze: {You can make glaze a little thicker by adding more confectioner’s sugar.} 1 cup confectioner’s sugar 1/4 tsp. almond extract 2 Tb. water 4 drops of food coloring Stir all ingredients until smooth. Option 1: Pour 1 teaspoon of glaze on each sugar cookie. Use the back of the teaspoon to spread glaze evenly over cookie. Let glaze dry. Option 2: Make glaze thicker and pour it into a ziplock bag. Then cut a very little piece of the corner of the bag and squeeze the glaze on the cookie that way. You can use a toothpick to outline the veins in a leaf, if dsired.

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