PREHEAT oven to 325\u00b0F Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour.
Roll dough to 1/8-inch thickness on lightly floured surface. Cut into shapes and place cookies, 2 inches apart, on ungreased baking sheets. Bake 12 minute or until lightly browned. Cool on baking sheet 1 minute Remove to wire rack; cool completely. Decorate as desired. Yield will depend on size of cookie cutters used.
Preheat oven to 350.
Cream together butter, cream cheese and sugar.
Beat in egg yolks, vanilla and almond extracts.
Add flour, baking soda and cream of tartar. Stir well.
Drop by rounded teaspoonsful onto ungreased cookie sheet. Sprinkle with sugar. Don't flatten. (I use parchment paper.).
Bake 12 to 14 minutes until tops are cracked and just turning light brown.
Cool for one minute on cookie sheet before transferring to rack or waxed paper to cool completely.
In large bowl, combine sugar, salt, butter, cream cheese, almond extract, vanilla and egg
Combine sugar, margarine, cream cheese, salt, almond extract, vanilla and
large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla
Cream together the butter, cream cheese, sugar, salt, and vanilla.
Add egg and milk; beat well.
Stir in the flour and toasted coconut.
Drop cookie batter from teaspoons onto ungreased baking sheet then press a pecan half or cherry half into the top of each.
Bake at 325\u00b0 for 18 to 20 minutes.
Remove cookies to a rack to cool.
Makes about 5 dozen cookies.
*Totoast coconut in the oven, spread coconut on a baking sheet in a single layer.
Bake at 325\u00b0, stirring occasionally, until golden brown, about 10 minutes.
In large bowl combine sugar, margarine, cream cheese, salt, almond extract, vanilla and
In large mixing bowl, combine butter and cream cheese.
Beat with mixer. Add half of the flour, the 2/3 cup sugar, 1 egg, baking powder, vanilla and almond extract. Beat until combined. Beat or stir remaining flour; divide in half. Cover and chill for 1 to 2 hours or until firm. On lightly floured surface, roll 1 portion at a time to 1/4 inch thickness. Using cookie cutters, cut in desired shapes. If desired, decorate before baking. Bake in oven for 8 to 10 minutes at 350\u00b0. Makes 32 cookies.
Mix all ingredients together.
Refrigerate for 1/2 hour.
Drop by teaspoonfuls onto greased cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes.
Frost cookies when cool with cream cheese frosting.
Combine flour, baking powder, salt and nutmeg. Set aside. Cream together butter and shortening and add cream cheese and sugar. Beat until fluffy. Add egg and vanilla, beat well. Gradually beat in flour mixture. Divide dough in half. Cover and chill 1 to 2 hours.
In large bowl, combine sugar, margarine, cream cheese, salt, almond extract, vanilla and
Combine sugar, salt, oleo, cream cheese and flavorings.
Add egg yolk; blend well.
Add flour.
Chill dough.
Roll and cut in desired shape.
Bake on ungreased sheet in 375\u00b0 oven 7 to 10 minutes.
Cream butter and cream cheese in large mixer bowl.
Beat in sugar until smooth.
Beat in egg and vanilla.
Stir in flour and baking powder.
Chill several hours (I would say 3 hours).
Heat oven to 375 degrees.
Roll dough into small balls.
Place on ungreased cookie sheet.
Flatten with a glass that has been dipped in vanilla sugar (sugar in which you have stored a vanilla bean) or plain sugar.
Bake 10 to 15 minutes, until the edges are lightly browned.
Cool on wire racks.
Combine dry ingredients; set aside.
Cream together butter and shortening, then add cream cheese and sugar; beat until fluffy. Add egg and vanilla; beat well.
Gradually beat in flour mixture. Divide dough in half.
Cover and chill 1 to 2 hours.
On lightly floured surface, roll dough 1/8-inch thick.
Cut with cookie cutters.
Place on ungreased baking sheet.
Bake at 375\u00b0 for 7 to 9 minutes.
Cool on wire rack.
ntil smooth.
Add the cream cheese, sugar, egg yolks, and vanilla until
Beat butter and cream cheese until fluffy. Beat in sugar, vanilla and egg yolk. Add flour, 1/2 cup at a time, beating good after each 1/2 cup.
Chill 1 hour or overnight.
Roll and cut. Bake at 350\u00b0 for 7
to 10 minutes.
Makes 4 1/2 dozen.
Sift flour and set aside.
Cream butter and cream cheese with extract and add sugar, gradually, beating until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Add flour in fourths, mixing well until just blended after each addition. Chill dough in refrigerator 1 hour.
Shape into small balls or drop by teaspoonfuls onto greased cookie sheets 2-inches apart.
Bake at 400\u00b0 for 10 minutes.
Combine flour, baking powder, salt and nutmeg; set aside. Cream together butter and shortening; add cream cheese and sugar, beating until fluffy.
Add egg and vanilla; beat well.
Gradually beat in flour mix.
Divide dough in half.
Cover and chill 1 to 2 hours.
On lightly floured surface, roll dough 1/8-inch thick. Cut with cookie cutters.
Place on ungreased baking sheet.
Bake at 375\u00b0 for 7 to 9 minutes.
Cool on wire rack.
Frost as desired. Makes 4 to 5 dozen.
In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts and egg yolk. Beat until smooth.
Stir in flour, until well blended.
Chill the dough for eight hours or overnight.
Preheat oven to 375 degrees.
On a lightly floured surface, roll out dough, one third at a time, to 1/8\" thickness.
Cut into shapes with lightly floured cookie cutter.
Place 1\" apart on ungreased cookie sheets.
Bake for 7 - 10 minutes.
Cool and decorate as desired.
Cream the Butter, Shortening Cream cheese, sugar and vanilla until light and fluffy.
Mix flour and salt in a separate bowl.
Add flour mixture in small batches to the butter mixture mixing well.
Chill dough for 2-3 hours.
Roll into 1\"balls dip in egg white and roll in chopped nuts.
Fill with Raspberry or Apricot Jam.
Bake at 350 for 10-13 minutes.