Cream cheese contributes to the rich taste of these melt-in-your-mouth cookies shared by Julie Brunette of Green Bay, Wisconsin. "They have such nice flavor, you can skip the frosting and sprinkle them with colored sugar for a change," she suggests.
- 1 cup butter, softened
- 1 package (3 ounces) cream cheese, softened
- 1 cup sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Tinted frosting or colored sugar
- In a bowl, cream butter, cream cheese and sugar. Beat in egg yolk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle.
- On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Decorate as desired. Yield: 4 dozen.
Originally published as Easter Sugar Cookies in Taste of Home February/March 2002, p65
Reviews for Easter Sugar Cookies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 28, 2009
"These are very good cookies...haven't made the frosting yet for them. But love them the way they are too."