1 c. sugar
1 c. butter, room temperature
3 oz. pkg. cream cheese, softened
1/2 t. salt
1 egg yolk (save white)
1 t. almond extract
2 1/4 c. flour
Colored sugar sprinkles (optional)
Cream sugar, cream cheese and butter.
Add salt, egg yolk, and extract – blend well.
Stir in flour.
If you are slicing, roll the dough into 2 logs, about 13″ each in plastic wrap
If rolling, shape in 2 disks and wrap
Chill dough for at least one hour, or overnight
Preheat oven to 375 degrees.
Line 3 baking sheets with parchment paper
IF SLICING:
Slice cookies about 1/8″ thickness
Place 1″ apart on prepared sheet pan
Chill in refrigerator 15 minutes
Lightly beat reserved egg white
Brush cookies with beaten egg white
Decorate with colored sprinkles, if desired
Slide cookies with parchment onto another cookie sheet that has not been chilled
Bake 7-10 minutes, until golden brown – do not under bake
Let cookies cool for 2 minutes, and carefully transfer to wire rack to cool completely
Repeat with remaining dough
Cookies must be stored in an airtight container
IF ROLLING AND CUTTING:
On lightly floured surface, roll 1/3 of dough to 1/8″ thickness.
Cut into desired shapes with floured cookie cutters.
Place 1″ apart on prepared cookie sheet.
Brush cookies with slightly beaten egg white and decorate with sprinkles, if desired
Chill cookies in refrigerator on sheet pan for 15 minutes
Bake 7 – 10 minutes, until golden brown
Let cookies cool for 2 minutes, and carefully transfer to wire rack to cool completely
Repeat with remaining dough
Cookies must be stored in an airtight container
Adapted from Pillsbury recipe
