Approx. 6 dzn.
Preheat oven to 350°
Ingredients
- 1 cup of butter (2 sticks @ room temperature)
- 12oz of cream cheese
- 1 ¾ cup of sugar
- 1 tsp. of almond extract
- 1 tsp. of vanilla extract
- 1 tsp. of baking powder
- 4 cups of flour
- (Additional1 cup for rolling out, use sparingly)
Supplies:
- Measuring spoons/cups
- 2 large mixing bowls
- Mixer
- Rolling pin
- Parchment paper
- Plastic wrap
- Baking pans
- Cookie cutters
- Spatula(s)
- Royal icing (see additional recipes)
Directions:
Wet Bowl
- Cream butter and cream cheese together.
- Add in sugar, eggs, extracts
Dry Bowl
- Mix flour, and baking powder
Combine Dry and Wet ingredients until thoroughly mixed.
Cut and size a piece of parchment paper to fit on top of the back of your baking sheet. (i.e., flip it over) Dust with flour.
Take rolling pin and roll dough onto parchment paper.
Cover in plastic wrap and place in the fridge.
(This is to eliminate rolling it out after it’s been chilled)
Chill for at least 2 hours or preferably 1 day.
Prepare another cookie sheet with parchment paper (right sided)
Choose cookie cutters and begin cutting out cookies.
Place cookies on prepared baking sheet.
Bake for 8-10 min. (check the bottoms for a light brown color).
Let cookie cool before icing!