1 pk (3 oz) cream cheese;
-completely softened*
1/2 c Butter or margarine;
-completely softened*
1/2 c Firmly packed brown sugar
1/2 ts Salt
1 ts Vanilla or almond extract
1 2/3 c All-purpose flour
BUTTERCREAM FROSTING
2 1/4 c Confectioners’ sugar
1/4 c Softened butter or margarine
1/2 ts Vanilla extract
1 1/2 tb Milk
Food coloring; optional
Combine ingredients in large bowl. Stir by hand until well blended. Lightly
spoon flour into measuring cup; level off. Add to cream cheese mixture,
stirring by hand until dough forms a ball. Knead in bowl or on floured
surface, 1 to 2 minutes, adding additional flour until smooth, pliable and
not sticky. (Dough is easier to shape the more it is handled.) Roll dough
out on a floured board to cut with cookie cutters. Put shapes on ungreased
cookie sheets. Bake at 350 degrees until edges are light brown: thin shapes
~ 10 to 15 minutes; thick shapes – 15 to 22 minutes. Cool 5 minutes. Remove
from cookie sheets. Store cooled cookies. Refrigerate leftover dough up to
2 weeks. Makes 2 dozen 2 1/2 x 1/4 inch cookies, depends on size of cookie
cutter shapes. Decorate cookies: Frost with a Buttercream Frosting then
decorate with any of the following: chocolate pieces, sprinkles, nuts,
raisins, cinnamon candies or colored sugars.
*Tip: Cream cheese and butter or margarine may be softened using an
electric mixer. In bowl, beat together sugar, butter, vanilla and milk
until smooth. If necessary, add more milk until frosting is spreading
consistency.
Yields
1 Servings