Recipe Details
- 1 cup sugar
- 1 cup butter, softened
- 3 oz. package of cream cheese
- ¼ tsp salt
- ½ tsp almond extract
- ½ tsp vanilla extract
- 1 egg yolk (reserve white)
- 2 cups all purpose flour
Blend together sugar, butter, cream cheese, salt, almond extract, vanilla, and egg yolk with mixer. Mix in flour until well blended.
- Roll into a ball and wrap in plastic wrap.
- Refrigerate for two hours.
- Heat oven to 375°. Roll out dough, one-third at a time, on a lightly floured
surface. Using a cookie cutter dipped in flour, cut out cookies as close together as possible.
- Place the cookies one inch apart on ungreased cookie sheets. To prevent
breaking, move cookies to and from baking sheets with a wide spatula or pancake turner.
- Leave cookies plain or, if desired, brush with slightly beaten egg white and
sprinkle with colored sugar.
- Bake for 7 to 10 minutes or until bottoms of cookies are a light golden brown.
Cool completely.
My mom always told me the most important part of making sugar cookies was to take them out as soon as they were even slightly brown on the bottom, or not at all. I took mine out before they had even browned and left them on the cookie sheet to cool. That made them extra soft and delicious.
If desired, use the almond glaze below.
Almond Glaze:
1 cup confectioner’s sugar
¼ tsp almond extract
2 Tbls water
4 drops of food coloring
Stir all ingredients until smooth.
Pour 1 teaspoon of glaze on each sugar cookie. Use the back of the teaspoon to spread glaze evenly over cookie. Let glaze dry.