Cream Cheese Cut Outs Ii Recipes

Steps:

• In a large bowl, cream butter, cream cheese, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Refrigerate, covered, 1-2 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 7-8 minutes or until edges are lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely., In a small bowl, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add food coloring. Decorate cookies with frosting and sprinkles.

Steps:

• Cream margarine and cream cheese, then add the sugar, egg yolk, and vanilla, and flour last.
• I like to chill dough over night or at least several hours.
• Roll out chilled dough and cut in desired shapes with your favorite cookie cutters.
• Bake at 350° for 10 minutes.
• Ice and decorate.

Steps:

• Cream together the butter, cream cheese, and sugar.
• Add the egg and vanilla, mix well.
• Switch beater hooks for dough hooks on your mixer.
• Stir baking power into flour then add to butter mixture. Beat well until flour is incorporate. Scraping down sides of bowl as necessary. Take care not to over-mix.
• Divide dough into at least 4 balls and wrap with plastic wrap. Chill in fridge for at least 2 hours. Can also be frozen. Allow to come to fridge temperature before rolling.
• I like to make these on the thick side so the tang of the cream cheese can really be tasted. I roll mine just over 1/4" thick. Cut out as many cookies as possible from the first "sheet" of dough. Gather the scraps and put them back into the plastic wrap. Reserve all scraps for rolling later after they chill again. Put your cookies on a cookie sheet. I have never had a problem using an ungreased sheet. Cookies will not spread so they can be placed very close together.
• OPTIONAL STEP: Put the cookie sheet with your raw cookies into the fridge for about 3 minutes. This keeps the edges very crisp and square. They will not soften and round in the oven.
• Heat your oven to 350 degrees. Bake first batch and set timer for 8 minutes. Check at this point and see if they still look shiny. If so, add 1 more minute. Should not take longer than 10 minutes.
• Let cookies cool and prepare icing. Mix icing ingredients in a small bowl with a spoon. Scrape the sides to incorporate all the sugar.
• Spread icing on cookies with an icing spatula or dip the tines of a serving fork into the icing and drizzle over the cookies. Color and add crunch with decorating sugars.

Steps:

• In a large mixing bowl, beat together butter, cream cheese and sugar until fluffy. Add egg, vanilla and almond extracts; beat well.
• In a small bowl, combine flour and baking powder- gradually mix into cream cheese mixture; beat until well-mixed.
• Divide dough in half; wrap each half in plastic wrap and chill for at least 1 1/2 hours.
• When dough is done chilling, preheat oven to 375.
• Roll dough on to lightly floured surface to about 1/8"-1/4" thickness. Cut with cookie cutters. (If desired, sprinkle with colored sugars.) Place on ungreased cookie sheets.
• Bake at 375 for 8-10 minutes or until edges just slightly golden. Allow to cool 2 minutes before removing to wire racks to cool. If desired, decorate with icing or glaze.

Steps:

• Beat butter and cream cheese until well combined.
• Add sugar, beat until fluffy.
• Add egg, vanilla, almond extract; beat well.
• In medium bowl mix flour and baking powder (or sift).
• Add flour mixture to cream cheese mizture; beat until well combined.
• Divide dough in half.
• Cover and chill 1 1/2 hours or until dough is easy to handle.
• On floured surface roll dough to 1/8" thickness & cut with cookie cutters.
• Place on ungreased cookie sheets.
• Bake in 375 degree oven for 8-10 minutes or until slightly browned.
• Remove to wire racks to cool.
• FROSTING:.
• In bowl beat powdered sugar, butter, and almond extract until smooth.
• Beat in enough milk until frosting is of piping consistency. For spreadable frosting, add a little more milk.
• Stir in a few drops of food coloring, if desired.

Steps:

• 1. In a large bowl, cream the butter and cream cheese until well blended. Add the sugar; blend until fluffy. Add the egg, vanilla extract and baking powder; beating well. Add the flour to the mixture; mix until well blended. Wrap the dough in plastic wrap and refrigerate for at least 2 hours (or overnight).
• 2. Preheat the oven to 375°F. Roll out the dough to desired thickness (1/4 inch works well) on a lightly floured surface. Using cookie cutters, cut out dough into desired shapes. Place 2 inches apart on ungreased cookie sheets (I use parchment paper lined cookie sheets).
• 3. Bake for 8 to 10 minutes or until the edges are lightly browned. Remove to wire racks to cool completely. Frost and decorate, if desired.