Cream Cheese Cut-Out Cookies

Happy Halloween from MCC!!  Hope all of your gouls and goblins are ready for tricks and treats tomorrow.  :)  I love this recipe!  I've had this recipe since my high school days of baking cookies with my good friend Laura.  This is my go-to cut-out recipe for every season - here are some delightful pumpkins for you all!!


Cream Cheese Cutout Cookies

1 Cup Butter, Softened
1 - 8 oz Package Cream Cheese, Softened
1 1/2 Cups Sugar
1 Egg
1 Tsp Vanilla
1/2 Tsp Almond Extract
3 1/2 Cups Flour
1 Tsp Baking Powder

In mixer, beat butter and cream cheese until well combined.  Add sugar and beat until fluffy.  Then, add egg, vanilla, and almond extract - beating well after each addition.  In another medium bowl, mix flour and baking powder - slowly add flour mixture to cream cheese mixture, beating until well-combined.  Divide dough in half, cover, and chill for 1-2 hours (or overnight) until dough is easy to handle.  On floured surface, roll dough to 1/8" thickness.  Cut with cookie cutters and place on ungreased cookie sheets.  Bake in 375 degree oven for 8-10 minutes (top will just be starting to brown).  Remove to wire racks to cool.  Decorate with almond frosting.

Almond Frosting

The perfect cut-out cookie frosting recipe!  Vanilla extract can be used in place of the almond (if your pantry needs stocking like mine).  This recipe makes the perfect amount of frosting for one batch of these cookies.  :)

Almond Frosting

2 Cups Powdered Sugar, sifted
2 Tbsp Butter, softened
1/4 Tsp Almond Extract
4-5 Tsp Milk

In bowl, beat powdered sugar, butter, and extract until smooth.  Beat in enough milk until frosting gets to piping consistency.  For spreadable frosting, add a little more milk.  Stir in a few drops of food coloring, if desired.