| | Directions | | In a large mixing bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add half of of the flour, 2/3 C. sugar, 1 egg, baking powder, vanilla and almond extract; beat until combined. Beat or stir in remaining flour. Divide in half. Cover and chill for 1 to 2 hours or until firm. On a lightly floured surface, roll 1 portion of the chilled dough to a 1/4-inch thickness. Using cookie cutters, cut into desired shapes. If desired, decorate before baking. Transfer cutouts to an ungreased cookie sheet. If desired, stir together the remaining egg and oil; brush over dough and sprinkle with sugar. Bake in a 350° oven for 8 to 10 minutes or until edges are light brown and cookies are slightly puffed. Transfer cookies to a wire rack; cool thoroughly. Makes 32 cookies. |
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| Ingredients | | - |  | 1/2 cup butter |
| - | | 1 package cream cheese, softened (3 ounce pkg) |
| - | | 2 cups all-purpose flour |
| - | | 2/3 cup sugar |
| - | | 1 egg |
| - | | 1/2 teaspoon baking powder |
| - | | 1/2 teaspoon vanilla |
| - | | 1/4 teaspoon almond extract |
| - | | 1 egg (optional) |
| - | | 1 tablespoon cooking oil (optional) |
| - | | Sugar (optional) |
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