3 oz. cream cheese (softened)
2 sticks salted butter (softened)
1 cup sugar
1/2 tsp. salt
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 egg yolk
2 1/4 cup all-purpose flour
Instructions
In a large bowl beat all ingredients except the flour until smooth. Stir in flour. Wrap in plastic wrap and refrigerate 8 hours or overnight.
Preheat oven to 375 degrees F
On lightly floured surface, roll out dough to desired thickness. Refriderate remaining dough until ready to use. Cut into desired shaped using lightly floured cookie cutters. Lay 1 inch apart on parchment paper lined cookie sheet.
Bake for 7-10 minutes or until light and golden brown. Cool completely on wired racks.
I have used unsalted butter for this, didn’t notice much difference. The only time this recipe spread on me was when I added the dough to a warm cookie sheet…so after taking baked cookies off the sheet, I place it in the freezer until it is cool, then place more cookies on it and bake. This seemed to solve that problem!
2 Responses
Pepwei
October 14th, 2009 at 10:29 am
can i use unsalted butter instead? and would anyone know if the cookies spread once baked? Thanks!
bsawyer78
October 18th, 2009 at 6:48 am
I have used unsalted butter for this, didn’t notice much difference. The only time this recipe spread on me was when I added the dough to a warm cookie sheet…so after taking baked cookies off the sheet, I place it in the freezer until it is cool, then place more cookies on it and bake. This seemed to solve that problem!
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