A soft, chewy, and flavorful sugar cookie. It is very important to chill the dough, as it is too sticky to roll unless well chilled. This recipe is definitely a keeper. Rather than roll and cut out the cookies I use a small scoop (or teaspoon), then flatten them slightly with a pecan or walnut half, then bake. I also have doubled the recipe, baked half the dough and formed the remaining dough into two cylinders, wrapped in plastic wrap and freeze. When slightly thawed, slice 1/4″ thick and bake.
Prep: 15 mins Cook: 10 mins Total: 9 hrs 25 mins Additional: 9 hrs Servings: 72 Yield: 6 dozen
1 cup white sugar
1 cup butter, softened
1 (3 ounces) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour
In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
Preheat oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.
Per Serving: 53 calories; 3.1 g total fat; 11 mg cholesterol; 38 mg sodium. 5.8 g carbohydrates; 0.6 g protein