Recipe 778 - Cream Cheese Cutout Cookies
Recipe 778 - Cream Cheese Cutout Cookies
(by Shirley McNevich)
1 cup white sugar
1 cup softened butter
1 - 3oz. softened Philadelphia cream cheese
1/2 tsp. salt
1/2 tsp. almond extract
1/2 tsp. vanilla
1 egg yolk
2 1/4 cups flour
1 beaten egg
In a mixer add white sugar, butter and cream cheese--beat. Add salt, almond extract, vanilla--beat. Add egg yolk--beat well. Slowly add flour--beat. You MUST refrigerate the dough overnight. The next day, flour your counter--break off 1/3 to 1/4 of the dough to work with at a time and roll it with a rolling pin to 1/8" thick. Use your favorite cookie cutters to cut the shapes, and then place on ungreased cookie sheets. If you will be frosting them, they are ready to bake. If you are NOT frosting them, beat the egg in a bowl and then brush each cookie lightly with the beaten egg. Sprinkle cookies with colored sugar. Bake at 375 degrees for 7-10 minutes (or until golden brown).
Continue to:
Other Recipes:
- 968 - Crab Soup
- 913 - Pizza Casserole
- 783 - Peanut Butter Treats
- 856 - Macaroni and Cheese Tuna Casserole
- 967 - Cream Cheese Macaroon Cookies
- 947 - Marble Loaf Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
