Cream Cheese Sugar Cookies

Makes about 60

1 cup granulated sugar
1 cup softened butter
3 ouncese cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1 egg yolk (reserve white)
2-1/4 cup all-purpose flour

In large bowl combine sugars, butter, cream cheese, salt, extracts and egg yolk; blend well. Stir in flour until well blended. Chill dough for 2 hours. Pre-heat oven to 375 F. On lightly floured surface, roll out dough, one-third at a time to 1/8-inch thickness. Cut into
desired shaped with lightly floured cookie cutter. Place 1 inch apart on ungreased cookie sheet. Leave cookie plain, or brush with lightly beaten egg white and sprinkle with colored sugar. Bake for 7-10 minutes or until light golden brown. Cool completely on wire racks.

Note: Posted by "Kathy S." to the now-defunct Holiday Cookie Club at Epicurious.com.

Reviews of Cream Cheese Sugar Cookies:

1-5 of 22 reviews   Next >>

  A cookie baker  Dec 24, 2007
Would make this again.
Would make this again.
It was a delicous cookie. When I heard the name I thought that they would taste okay. Then it was so much more than that. My advice is to work fast so the dough does not get to sticky! four stars

  Cat in Newfoundland  Dec 23, 2007
Would make this again.
Delicious, a bit sticky to work with, using small cutters and keeping it cold helps, don't add too much flour as the texture and taste are perfect the way they are. four stars

  Jennifer in NC  Dec 22, 2007
Would make this again.
I thought this cookie was really good. I did not have any problems with the dough. I was concerned after reading some reviews that said you should add more flour, but I made it just by the recipe and it came out perfect. I do suggest that you use a pastry cloth and rolling pin cover if you have one. You just have to work fast before the dough warms up too much. five stars

  Sherrie in North Prairie WI  Dec 19, 2007
Would make this again.
I Love this receipe, and so does my family and friends. Yes it could use more flour, but you use flour in the rolling process, and I just add a little as I am working the dow for rolling. The cookies do not get dry because of this so they are much more tastier. I have been making this receipe for over 15 years now. five stars

  A cookie baker in california  Dec 14, 2007
Would not make this again.
This recipe never turns out right. The cookies always seem to be raw after thay have been cooked and the dough is so sticky that you need to add a bunch more flour than wahat the recipe call for. I was very disappointed one star

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