Email to Nancy       

Recipe Categories: WickedlyGood's HOME PAGE1-HandyMiscInfoforCooking APPETIZERS APPETIZERS_TAPAS BBQ BEEF BEVERAGES BREAD BreadTutorial BREAKFAST BUTTERS-flavored Cakes CAKESandPIES CANDY CANNING---PICKLED CANNINGFRUIT CanningVeggies CASSEROLES Coffeecakes-Quick CoffeecakesandRolls--Yeast COOKIES COOKIES---CHRISTMAS COOKIES--SAVORY COOKIES-Molded Cookieswithjam DESSERTS DESSERTS---FRUIT DESSERTS---ICECREAM EGGS Entrees--ComboMeats ETHNIC FISHandSEAFOOD FROSTING FRUIT FRUITDIPS HolidayGoodies JAMSandJELLIES MARINADES MEATS MISCRecipeCollections Morels MUFFINS PASTA PASTRIES PIES PIZZA Pork POULTRY QUICKBREADS RICE SALADandDRESSING SaladDressings SALADS---POTATO SALADS--CHICKEN SaladsGreen SALADSMISC SANDWICHES SAUCES SAUCES-Savory SNACKS SOUPSandSTEWS STUFFING Substitutions SYRUP TARTS ThaiRecipes VEGETABLES Vegetables---preservingrecip YEASTRECIPES--MISC

CREAM CHEESE COOKIES




Source of Recipe


Wickedly Good


Recipe Introduction


Here's my long time favorite cut out cookie dough. If I remember correctly it was originally in a BH+G magazine in the late 70's. I usually double it in my KA mixer and usually make at least three bowls of the dough. I have a very large tree shape cookie cutter (about 9") and love to make and decorate special cookies for those that love cutouts.
This dough is one that you can roll thick, if you like a softer cutout, yet still holds up.



1½ C sugar
1 C unsalted butter
1 8oz pkg cream cheese
1 egg
1 tsp vanilla
½ tsp almond extract
3½ C flour (I like unbleached)
1 tsp baking powder

In a mixing bowl cream sugar, butter and cream cheese until fluffy.
Add egg and flavorings, beat smooth'
Stir together the flour and baking powder, add to creamed mixture and mix thoroughly.

FOR CUT-OUT COOKIES
Chill dough. Roll out on surface dusted with a mixture of ½ powered sugar and ½ flour, ¼ to ½ inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375° oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost.

COOKIE PRESS COOKIES

Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375° oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired.
Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum!

FAVORITE ICING FOR CUTOUT COOKIES

2 c powered sugar, sifted
2 Tbsp softened butter
¼ tsp vanilla
¼ tsp almond extract
1 egg white
¼ C milk or cream

Combine egg white and milk, set aside.
Beat together powered sugar, butter and flavorings.
Add small amounts of the milk mixture until icing is spreading consistency.
Tint with desired colors.
Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside.