Ingredients

The following ingredients have 24 Servings
  • 1 cup salted butter (room temperature, 8 ounces)
  • 8 ounces full fat cream cheese (room temperature)
  • 1 1/2 cup granulated sugar (300 grams)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 cups powdered sugar
  • 2 tablespoons soft butter
  • 1/4 teaspoon almond extract
  • Milk to desired consistency

Instruction

  • In the bowl of a stand mixer, blend butter and cream cheese with the paddle attachment on low speed. Mix until smooth and creamy.
  • Add sugar, egg and extracts. Mix again until combined.
  • Mix in remaining dry ingredients and blend into the creamed mixture, scraping the sides of the bowl as needed. Remove the dough and flatten the dough into a disk. Wrap in plastic wrap and chill the dough in the fridge for one hour.
  • Preheat the oven to 375ºF.
  • Roll out dough on floured surface until 1/4 inches thick (a must!) . Cut with desired cookie cutter shape, place on a parchment lined baking sheet and bake for 8-10 minutes.
  •  Let cookies cool on the cookie sheets for 5 minutes, then move to a wire rack to cool completely.
  • Mix all the frosting ingredients in a small bowl and add some food coloring if desired.
  • Frost cookies when they are fully cooled. Allow the frosting to set before storing in an airtight container.