-Sue Woodward
1 c Sugar
1 c Butter; or margarine, softnd
1 pk 3-oz. cream cheese; softened
1/2 ts Salt
1/2 ts Almond extract
1/2 ts Vanilla
1 Egg yolk
2 c Flour
3 tb Colored sugar; if desired
In lg. bowl, combine sugar, butter, cream cheese,
salt, almond extract, vanilla, and egg yolk; blend
well. Stir in flour until well blended. Cover with
plastic wrap; refrigerate 2 hrs. for easier handling.
Heat oven to 375~. On lightly floured surface, roll
out dough 1/3 at a time to 1/8″ thickness. (Keep
remaining dough refrigerated). Cut into desired shapes
with lightly floured 2.1/2″ cookie cutters.
Place 1″ apart on ungreased cookie sheets. Leave
cookies plain or, if desired, sprinkle with colored
sugar. Bake at 375~ for 7 to 10 mins. or until light
golden brown. Immediately remove cookie sheets; cool
completely. If desired, frost and decorate plain
cookies.
Per cookie – 50 cal (25 cal from fat), 3 g tot fat (2
g sat fat), 10 mg chol, 45 mg sod, 6 g carbo (-0- g
fiber, 3 g sugars), 1 g pro
Yields
6 Dozen