This is a delicious slightly tangy cookie. It is not too sweet and stands up to decorating well. Make sure the dough is still chilled before you put them in the oven or they tend to spread and make you shapes look a little mutated. Great with Royal Icing!
1 cup butter (2 sticks) - softened to room temperature
3 ounces of cream cheese- softened to room temperature (remember, this is not a whole brick)
1 cup white sugar
1 egg yolk
2 1/2 cups all-purpose flour
1/2 teaspoon vanilla powder or almond extract (make sure it is ethyl alcohol free)
Pinch of salt
Extra flour for rolling
In an electric mixer, cream together butter, cream cheese and sugar until fluffy, several minutes.
Add egg yolk and flavoring and mix well.
Slowly add in flour and salt, a third at a time, mixing just until all the flour is incorporated.
Form dough into a disk and wrap in plastic wrap.
Allow to chill overnight or at least for several hours.
Preheat oven to 350 degrees F.
On a lightly floured surface, roll out dough to ¼ inch thickness. Kneed in more flour if dough is too sticky.
Cut into desired shapes using lightly dusted cookie cutters and place on parchment lined baking sheet.
If chilled well, these don’t spread too much. Leave about an inch between each cookie.
Bake for 10 to 12 minutes, until edges are very lightly browned.
Cool and decorate as desired.
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