Prep 1 hr 10 mins
Cook 10 mins
These wonderful light cookies bring back so many good memories from my childhood. We always had these around Easter and Christmas. They look like sugar cookies, but the cream cheese in them gives them that special taste. If you freeze the cookies before eating them they are even better!! Modifications: I've used light margarine, low fat cream cheese, and substituted 1 cup of Splenda all without harming the end results. Also, the last time I made them I subbed in 1 cup of whole wheat flour and they were still great. But, I've never made all these changes in the same batch of dough, so it's up to you if you want to try that. Prep time does not include chill time, but does include roll-out time.
- 2 cups butter or 2 cups margarine, softened, not melted
- 1 (8 ounce) package cream cheese, softened, not melted
- 2 cups sugar
- 2 egg yolks
- 1 1⁄2 teaspoons vanilla
- 1⁄2 teaspoon nutmeg
- 4 1⁄2 cups flour
- icing, of your choice (optional)
- colored crystal sugar (optional)
- Cream together the maragarine and cream cheese.
- Add the sugar, egg yolks, nutmeg, and vanilla Beat until fluffy.
- Add the flour in portions; mix well. The dough will be a bit sticky, do not add extra flour!
- Chill for a minimum of 4 hours, up to two days in the refrigerator.
- Preheat oven at 350°F.
- On a smooth surface, roll the dough out to a 1/4 inch thickness. Use your favorite cookie cutters!
- Place dough shapes on greased cookie sheets about 1 inch apart. Bake 9-11 minutes, or until slightly firm to the touch. Edges should not be brown.
- Cool on sheets two minutes, remove cookies to wax paper to cool completely. Note: if you use paper towels or brown paper bags, they will absorb addition grease out of the cookies, but the cookies will be drier.
- Enjoy or frost with an icing of your choice. Decorate with colored sugar if desired.
- Note: Number of servings depends on the what size cookie cutters you use. For a medium size I can get 60-70 cookies. With a larger size, only about 50-60 cookies.