The Sugar cookies recipe is one of those classics that you don’t want to mess around with. At first I was a bit skeptical about trying these, thinking that they would come out a bit chewy, but no. They came out perfect, so good they impressed a very big fan of the classic sugar cookies: my dad. I made them last year for Jake, and since we didn’t have any cookie cutters, I made small balls, coated them with sugar and press them down with the bottom of a glass. That’s the way they came out covered perfectly with sugar.
Cream Cheese Sugar Cookies
Makes 6o cookies
1 cup white sugar
1 cup butter, softened
1 (3 ounce) package 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
- In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. 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 for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.
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