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Recipe courtesy of Pam's Midwest Kitchen Korner
Ingredients:
1 cup butter, room temperature
3 ounces cream cheese
2-1/4 cups flour
1-1/4 cups sifted confectioners' sugar
1 egg
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Icing:
3 cups sifted confectioners' sugar
2 tablespoons butter
2 tablespoons cream cheese
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Milk
Food coloring, optional
Sprinkles
Method for the dough:
Beat butter and cream cheese with an electric or standard mixer on medium speed.
Add half of flour, then sugar, egg, salt and extracts.
Beat on low speed until combined.
Beat in the remaining flour on low speed.
Divide dough in half, cover and refrigerate for 1 hour.
Preheat oven to 325 degrees.
Line baking sheets with parchment paper.
Roll out dough on lightly floured surface to 1/4" thick.
Cut out shapes with cookie cutters.
Arrange on baking sheets.
Bake for about 12 to 15 minutes or until edges are slightly golden.
Transfer to wire rack and cool completely.
Method for the icing:
Beat together sugar, butter and cream cheese in small bowl.
Add extracts.
Stir in milk, 1 teaspoon at a time, until icing is of spreading consistency.
Add food coloring, if desired.
Decorate cookies with icing and sprinkles.
Makes about 2 dozen
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