Cream Cheese Cutout Cookies
I shared this recipe last year on my old blog, but that's my old blog and no one visits that anymore. I wanted to make this recipe accessible so I thought I'd re-share it.
This cookie is also a family classic, but oddly enough, I have no idea where this recipe comes from because it's a photocopy of a cookbook. It is on page 430 if that helps at all.
This makes about 50 cookies, but it depends on the size of the cookie cutter.
For cookies: - 1 cup of butter, softened
- 1 package of cream cheese, softened
- 1 1/2 cups of sugar
- 1 egg
- 1 teaspoon of vanilla
- 1/2 teaspoon of almond extract
- 3 1/2 cups of flour
- 1 teaspoon baking powder
For almond frosting:
- 2 cups of powdered sugar
- 2 tablespoons of softened butter
- 1/4 teaspoons of almond extract
- 4-5 tablespoons of milk (varies on consistency you want, we spread ours, you may want to pipe yours)
Equipment For cookie: - Hand mixer
- Large bowl
- Rolling pin
- Parchment paper and cling wrap
- 3-4 cookie trays
- Cookie cutters
For Almond frosting: - Hand mixer
- Medium bowl
Instructions For cookie: 1) In a large bowl combine butter and cream cheese together with hand mixer. Add sugar, egg, vanilla, and almond extract. Beat well.
2) Add in flour and baking powder and beat until well combined. Cover with cling wrap and chill in fridge for 1 1/2 hours or overnight.
3) Once the dough is chilled, preheat oven to 350F and create the parchment paper sandwich with the dough, like we did with the gingerbread cookies.
4) Roll out the dough to 1/4 inches and cut out cookies. Place on the cookie tray and cook until the edges are a light brown. Let cool on rack or on the tray.
For frosting: 1) In a medium bowl, beat flour, butter, and almond extract together. Slowly add milk to achieve pipping consistency or spreadable consistency. Today, I am spreading the frosting.
2) In a small bowl add sprinkles
3) Spread frosting on cooled cookies and dip into sprinkles. Let the frosting dry and freeze the cookie until ready to serve.
Thanks for reading,