Prep 15 mins
Cook 1 hr
Found this in a magazine from the local newspaper. Put here for safe keeping, haven't tried yet. Please note, yields are approximate.
- 1 cup sugar
- 1 cup butter, softened
- 1 (3 ounce) 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 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 eight hours or overnight.
- Preheat oven to 375 degrees.
- On a lightly floured surface, roll out dough, one third at a time, to 1/8" thickness.
- Cut into shapes with lightly floured cookie cutter.
- Place 1" apart on ungreased cookie sheets.
- Bake for 7 - 10 minutes.
- Cool and decorate as desired.
I will not rate this as I would not like to be responsible for destoying a perfect rating , BUT I have to say this cookie was very bland and dull to me. It was doughy tasting ( and texture as well) even when cooked a little to long and I was very dissapointed.
I waited til I had 3 batches made before posting my rave review for this tremendous recipe. Not only is it now my hubby's favorite and most requested cookie recipe, he has shared it with his soldiers and they are requesting this addictive treat! Let me just not, I did not have butter so had to substitute butter-flavored shortening. Much to my surprise they were still remarkable. I divided the dough into 3 balls. The first I rolled into a log and sliced for baking. The second sat in the icebox several days. I then took a slice and wrapped it around an unwrapped "kiss" or "hug", lowering the oven temp to 300. Yum a yum yum yum! The 3rd roll went into the freezer. When baked, that also came out tasting wonderful and had a good consistency using both methods mentioned above. In other words, I think it would take a major mess-up to do harm to this recipe! It's on my list to use as a pie crust as suggested. Just imagine - low sugar pudding with a whipped cream topping. omg. Poster, you're doing yourself wrong if you are just storing the recipe here and not tasting for yourself. That is, unless you're afraid you won't be able to stop eating them!
Fabulous recipe. Also makes a PHENOMENAL pie crust for people who don't like traditional flaky pastry (like me). The recipe as written is just about right for a two-crust fruit pie. The almond extract may be distracting from some fruits (particularly berry pies - it works well with apples and peaches, though), so leave it out and use a full teaspoon of vanilla instead.