Cream Cheese Sugar Cookies

I shared the link to my Cream Cheese Sugar cookies a few day ago, but many of you said you couldn't get the

 recipe to come up on my blog. So sorry about that! Here is the recipe:

Cream Cheese Sugar Cookies

1 cup sugar

1 cup margarine or butter, softened

3 oz. package of cream cheese

1/4 tsp Salt

 

1/2 tsp Almond extract

 

1/2 tsp vanilla extract

1 egg yolk (reserve white)

2 cups all purpose flour

 

Blend together sugar, margarine, 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 degrees. 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 spring 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

1/4 tsp. almond extract

2 Tb. water4 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.