To make the dough easier to shape, be sure to use butter, then chill the dough and roll out half at a time–


1/2 c. butter                                                                              1 egg

1 3-oz. pkg. cream cheese,  softened                                      1/2 tsp. baking powder

2 cups all-purpose flour                                                           1/4 tsp. almond extract

2/3 cup sugar                                                                           1/2 tsp. vanilla

            *   *   *


1 egg

1 tablespoon cooking oil



In a large mixing bowl combine butter and cream cheese. 

Beat with an electric mixer on medium to high speed for 30 seconds.  Add half of the flour, the 2/3 cup sugar, one  egg, baking powder, vanilla, and almond extract; beat till combined. 
Beat or stir in remaining flour. 
Divide in half.  Cover and chill for one to two hours or till firm.


On a lightly floured surface, roll 1 portion of chilled dough to 1/4-inch thickness.  Using cookie cutters, cut into desired shapes.


 If desired, decorate before baking.   Transfer cutouts to an ungreased cookie sheet.  If desired, stir together the remaining egg and oil; brush over dough and sprinkle with sugar.

Of just transfer cut-out shapes to an ungreased cookie sheet, bake and decorate afterward.

In either case, bake in a 350° F.  oven for 8 to 10 minutes or till edges are light brown and cookies are slightly puffed. 

Transfer cookies to a wire rack; cool thoroughly. 


Makes 32.



Butter Frosting for Cookies–

1/3 cup butter

4 1/2 cups confectioners’ sugar, sifted

1/4 cup milk

1 1/2 tsp. vanilla



Beat butter till fluffy.  Add half of the sugar gradually.

Add liquids.  Add remaining sugar.  Add additional milk, if necessary, to make of spreading consistency.  Tint if desired.


For chocolate butter frosting, reduce the sugar to 4 cups and beat 1/2 cup unsweetened cocoa powder into butter too.



Striped Cookies

Prepare dough as above; divide dough into three portions   Add a few drops of food coloring (paste or liquid) to each  dough  portion.  Work food coloring into dough.

Cover and chill.

Divide each portion of dough into fourths.  On a well-floured surface, roll each fourth of dough to a 12-inch rope.  Place 4 ropes next to each other, alternating


Press ropes together slightly to 1/4-inch thickness. 

Using a sharp knife, cut crosswise into 6 cookies.  Place on a greased baking sheet.  Repeat with remaining dough. 

Bake in a 350 degree F. oven for 10 to 12 minutes or till edges are light brown.  Cool on wire rack.  Makes 18.


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