Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Combine ingredients in large bowl. Stir by hand until well blended. Lightly spoon flour into measuring cup; level off. Add to cream cheese mixture, stirring by hand until dough forms a ball. Knead in bowl or on floured surface, 1 to 2 minutes, adding additional flour until smooth, pliable and not sticky. (Dough is easier to shape the more it is handled.) Roll dough out on a floured board to cut with cookie cutters. Put shapes on ungreased cookie sheets. Bake at 350 degrees until edges are light brown: thin shapes ~ 10 to 15 minutes; thick shapes - 15 to 22 minutes. Cool 5 minutes. Remove from cookie sheets. Store cooled cookies. Refrigerate leftover dough up to 2 weeks. Makes 2 dozen 2 1/2 x 1/4 inch cookies, depends on size of cookie cutter shapes. Decorate cookies: Frost with a Buttercream Frosting then decorate with any of the following: chocolate pieces, sprinkles, nuts, raisins, cinnamon candies or colored sugars. *Tip: Cream cheese and butter or margarine may be softened using an electric mixer. In bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary, add more milk until frosting is spreading consistency. Posted to Bakery-Shoppe Digest V1 #444 by Shelley Sparks on Dec 09, 1997
