Author Notes
This recipe was adapted from the Treasury of Christmas Cookies cookbook and has been used in my family since I was a young girl every Christmas. I love to decorate with royal icing, but a simple buttercream or glaze also works. —Blair
Ingredients
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3/4 cup
shortening
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8 ounces
cream cheese
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1.5 cups
sugar
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1
egg
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1 teaspoon
vanilla extract
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1/2 teaspoon
almond extract
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3.5 cups
all purpose flour
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1 teaspoon
baking powder
Directions
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In large bowl, beat the shortening and cream cheese until well combined.
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Add the sugar and beat until fluffy. Add the egg, vanilla and almond extracts, and beat well.
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in a small bowl, combine the flour and baking powder. Add dry ingredients to the cream cheese mixture and beat until well mixed.
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Divide dough in half; wrap each half in wax paper or plastic wrap, and place in fridge for 1.5 hours. This can also be done a day or two before.
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Preheat the oven to 375 degrees.
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Roll out the dough to 1/8 inch thickness on a lightly floured surface. Cut out dough with desired cookie cutters.
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Place cut outs on parchment paper lined baking sheets, and bake for 8-10 minutes, or until edges are lightly browned.
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Remove to wire racks to cool completely. Frost or ice cookies with desired icing.
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