As I typed this up, I am constantly up and back to the kitchen trying to make dinner. I'm making lazy dinner today, cheeseburger macaroni. I'm also trying to get my supposed to be Christmas cookie going. As I am on my second batch of cookies, my trusted Beater Blade broke in half in the middle of mixing *sad*. Anyway, I'm just glad that I finished my sugar cookies before it broke.
This recipe is by far the best sugar cookie I've ever tasted. I like it plain with no fancy frosting or addition to it. I like it the way it is. It's best when it's still a little warm.
I apologize I didn't take any photos at all during this process. I'm pretty sure you will do fine. This cookie recipe is super easy. I'm not sure where I got this recipe from, but all I can say is I have tweaked it more than enough so it's perfect for me.
What you need:
- 1 cup butter softened
- 4 oz cream cheese (I buy the 8oz block since I make 2 batches anyway and just split it in half)
- 3/4 cup sugar
- 2 tsp. almond extract
- 1 egg
- 3 cups all purpose flour
- 1/8 tsp. salt
What to do:
- In a large mixing bowl, beat butter, cream cheese and sugar till fluffy.
- Add the extract and egg.
- Stir in flour and salt until blended.
- Cover with saran wrap and refrigerate dough for at least 2 hours but no longer than 24 hours.
- Heat oven to 375F.
- On a lightly floured surface, roll 1/4 of the dough at a time to 1/8 inch thickness. (Keep the other dough on the fridge if making double batches). Cut dough with cookie cutter and place on a parchment lined cookie sheets.
- Bake for 8-10 minutes or until sides are light brown. Immediately remove from cookie sheets to cooling rack. Cool completely.
- Frost cookies as desired.
Enjoy and wishing you and your family
Merry Christmas & a Happy New Year!!!
~ Claire from NY ~