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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 10g Recipe makes 72 cookies) |
||
| Calories 50 | ||
| Calories from Fat 27 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.1g | 4% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 37mg | 1% | |
| Potassium 6mg | 0% | |
| Total Carbohydrate 5.5g | 1% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 2.8g | ||
| Protein 0.5g | 1% | |
Ingredients
- 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
- 1 egg yolk
- 2 cups all-purpose flour
- colored crystal sugar or decorator icing, if desired
Directions
1
In large bowl, combine all ingredients except flour and colored sugar; beat until light and fluffy.2
Add flour; mix well. Shape dough into 3 disks. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.3
Heat oven to 375°F On floured surface, roll out 1 disk of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with lightly floured 2 1/2-inch round or desired shape cookie cutters. Place 1 inch apart on ungreased cookie sheets. Decorate with colored sugar.4
Bake at 375°F for 6 to 10 minutes or until light golden brown. Immediately remove from cookie sheets. If desired, frost and decorate plain cookies.
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- Course > Desserts > Cookies & Brownies
- Preparation > Time to Make > < 4 hours
- Occasion > Holiday/Event
Featured Reviews for This Recipe
From: islandsweetie
On Aug 23, 2009
This recipe was amazing. I made them for my sister's baby shower and everyone loved them. The dough was really soft and we had to keep refrigerating it because it was so hot here we couldnt work with it for very long before it got way sticky. The only downfall was that the flavor changed through the proccess. You could tell the first batch from the secon and last. But the second batch I made turned out fine because we made them at night and so they didnt melt as fast.
From: Holly #10
On Feb 17, 2008
The y were great and easy to make I would make this again except the next time I will double it
From: Flautatime
On Dec 8, 2007
These are fabulous! My husband is diabetic, so I substituted 1 cup of splenda for the sugar. I used half a cup of splenda and 1/4 water with food coloring and painted little Christmas designs on top. I baked them for 6 minutes and they were perfect sugar-free sugar cookies! 
Thank you so much ESG!
From: Vette63
On Dec 8, 2005
I've never made sugar cookies in my life; tried the first time using this recipe; the cookies turned out wonderful; took some and made sandwich cookies using the Solo filling, put in powdered sugar, and that really came out tasting good!!! I'm very pleased with this recipe.
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