Cream Cheese Sugar Cookies

Photo Copyright Ben Eley 11/27/08

***Susan's Note: Hands down, this is the best sugar cookie recipe you will ever try. I originally found it in Guideposts magazine. The cream cheese adds a delicious tang and moistness that takes a boring, dry, sugar cookie to an MMMMMM yummy sugar cookie. I've made these for years. I've sent them to friends, and they tell me they're addictive. Don't forget to chill the dough and then work it with your hands a little before rolling it out onto a floured surface.


Cream Cheese Sugar Cookies


Original recipe yield 6 dozen

* 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


DIRECTIONS

1. 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 1-3 hours, or overnight.

2. Preheat oven to 375 degrees F (190 degrees C).

3. 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. (SUSAN'S NOTE: I don't use an egg wash. Just press the sprinkles in lightly.)

4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.