- 1/2 cup [1115 g] butter
- 1 [13-ounce / 370-g] package cream cheese, softened
- 2 cups [280 g] all-purpose flour
- 2/3 cup [130 g] sugar
- 1 egg
- 1/2 teaspoon [2.5 mL] baking powder
- 1/2 teaspoon [2.5 mL] vanilla
- 1/4 teaspoon [1 mL] almond extract
- 1/2 cup [125 mL] icing sugar
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- Into a large mixing bowl, beat together butter and cream cheese using an electric mixer, at medium to high speed, for 30 seconds.
- Add 1 cup [140 g] of the flour, sugar, egg, baking powder, vanilla, and almond extract; beat until combined.
- Stir in remaining cup [140 g] flour.
- Divide dough in half.
- Cover then chill dough for 1 to 2 hours, or until firm.
- Then preheat oven to 350°F [180°C].
- Onto a lightly floured surface, roll one portion of chilled dough at a time, to 1/4-inch [6-mm] thickness.
- Using cookie cutters, cut dough into 18 desired shapes.
- Repeat with remaining dough.
- Transfer cut-outs onto an ungreased cookie sheet.
- Bake into preheated oven for 8 to 10 minutes, until edges are light brown and cookies are slightly puffed.
- Just before serving, use a sifter to sprinkle cookies with icing sugar.
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