Thursday, March 4, 2010


1 (8oz.) cream cheese, softened

1 c. powdered sugar, packed

¾ c. butter, softened

1 t. vanilla

½ t. salt

2 ¼ c. flour

½ t. baking soda

Cream cream cheese with electric mixer for 1 minute. Add butter; mix 1 more minute. Add vanilla and powdered sugar; mix well. In a separate bowl, with a wire whisk, blend salt, baking soda, and flour. Add to cream cheese mixture. Mix with a wooden spoon until smooth. Heat oven to 325 degrees. On a large, flat surface, sprinkle a thin layer of powdered sugar; roll out ½ of dough on it to ½ inch thick. Cut out into desired shapes; place shapes on cookie sheets. Bake shapes about 10 minutes or until signs of browning on edges barely begin to appear. Remove promptly from oven. With an egg flipper, remove cookies to wire rack to cool completely. Be very careful to not distort shapes as they will still be pliable until they are fully cooled.

Frost with favorite topping. These cookies freeze well.

YIELD: 24 cookies

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