Cookies
Cream Cheese Cut-out Cookies
1 cup butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 ½ cups sugar
1 egg
1 tsp vanilla
½ tsp almond extract
3 & 1/3 cups flour
1 tsp baking powder
Almond Frosting:
In large bowl, combine butter and cream cheese. Beat until
well combined. Add sugar; beat until fluffy. Add egg, vanilla
and almond extract and beat well. Combine flour and baking
powder; add to creamed mixture. Beat until well blended.
Divide dough in half. Cover and refrigerate for about 1 ½ hours
or until dough is easy to handle. On a lightly floured surface roll
dough to 1/8 inch thickness. Cut with desired cookie cutters.
Place on an ungreased cookie sheet. Bake at 375° F for 9 minutes.
Pipe or spread Almond Frosting onto cooled cookies.
Almond Icing:
In a small bowl, beat 2 cups powdered sugar, 2 tbsp. softened
butter and ¼ tsp. almond extract until smooth. Beat in enough
milk to make of piping or spreading consistency. Stir in a few drops
of food colouring, if desired. Garnish with candies or nuts, if desired.
1 cup butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 ½ cups sugar
1 egg
1 tsp vanilla
½ tsp almond extract
3 & 1/3 cups flour
1 tsp baking powder
Almond Frosting:
In large bowl, combine butter and cream cheese. Beat until
well combined. Add sugar; beat until fluffy. Add egg, vanilla
and almond extract and beat well. Combine flour and baking
powder; add to creamed mixture. Beat until well blended.
Divide dough in half. Cover and refrigerate for about 1 ½ hours
or until dough is easy to handle. On a lightly floured surface roll
dough to 1/8 inch thickness. Cut with desired cookie cutters.
Place on an ungreased cookie sheet. Bake at 375° F for 9 minutes.
Pipe or spread Almond Frosting onto cooled cookies.
Almond Icing:
In a small bowl, beat 2 cups powdered sugar, 2 tbsp. softened
butter and ¼ tsp. almond extract until smooth. Beat in enough
milk to make of piping or spreading consistency. Stir in a few drops
of food colouring, if desired. Garnish with candies or nuts, if desired.