It's Cream Cheese-y Goodness

Cream Cheese Sugar Cookies
from The Pillsbury Cookbook
Yield 5-6 dozen cookies

1 c. sugar
1 c. margarine or butter, softened
3 oz. pkg. cream cheese, softened
1/2 tsp. salt
1/2 tsp. almond extract
1/2 tsp. vanilla
1 egg yolk (reserve white)
2 c. all purpose flour
Colored sugar, if desired

1. In large bowl, combine sugar, margarine, cream cheese, salt, almond extract, vanilla and egg yolk; blend well. Stir in flour until well blended. Refrigerate dough for 2 hours.
2. Heat oven to 375 degrees. On lightly floured surface, roll out dough one third at a time to 1/8 inch thickness. Cut into desired shapes with lightly floured cookie cutters.
3. Place 1 inch apart on ungreased cookie sheets. Leave cookie plain or sprinkle with colored sugar. Bake at 375 degrees for 7-10 minutes or until light golden brown. Cool completely. If desired frost and decorate.

The story behind this recipe: I turned to this recipe when I didn't have all the ingredients for my usual sugar cookie recipe. The batch was a good amount as well. There have been times where I've made a sugar cookie recipe but end up running out of patience before I've cut out all the dough. They also are soft and have a unique flavor because of the cream cheese. Doubly delicious with cream cheese frosting. ~Karen