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1 ½ C sugar

1 ½ C butter or margarine

6 oz cream cheese

½ tsp almond extract

2 egg yolks

4 ½ C flour

1 tsp salt

In large bowl, beat sugar, margarine and cream cheese until light and fluffy. Add almond extract and egg yolks; blend well. Lightly spoon flour into measuring cup; level off. Stir flour and salt together and add to sugar mixture and mix well. Cover with plastic wrap and refrigerate 2 hrs.

Heat oven to 375 degrees. On well floured surface, roll out dough, 1/3 at a time, to 1/8 inch thickness. Keep remaining dough refrigerated. Cut out with assorted sizes and shapes of cookie cutters. (I USE COWBOY SHAPES) Place 1 inch apart on ungreased cookie sheets and bake at 375 for 5-8 minutes, or until cookie edges are light golden brown. Cool completely. Frost and decorate as desired; allow frosting to set. Store between sheets of waxed paper in airtight container or canister. Makes about 6-7 dozen cookies depending on size of cookies.

Frosting

½ C. powdered sugar

2 tsp milk

2 tsp margarine

½-1 tsp white Mexican vanilla

Mix all together, until spreadable. Will be a thin consistency, but sets up nicely. Also can freeze these cookies after the frosting sets up. Place cookies between sheets of waxed paper in single layers in airtight container and freeze.

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sholanda

November 2014

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