These are simply beautiful cookies –they roll like a dream, they bake up tender/crisp and they are the perfect cookie to showcase Nielsen Massey’s new, pure extracts (check with www.nielsenmasseyvanillas.com for where and how to order). The bouquet of extracts, along with the pure butter taste, makes a slightly more upscale than average sugar cookies. Make these tiny, if you like, and dust with cinnamon or ground nuts.
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter
3 ounces cream cheese
1 cup sugar
1 teaspoon pure vanilla extract, Nielsen Massey Madasgascar V.
½ teaspoon pure orange extract, by Nielsen Massey
¼ teaspoon pure lemon extract, Nby ielsen Massey
¼ teaspoon pure almond extract, by Nielsen Massey
Milk, cream, or a whisked egg white
Sugar for sprinkling, or colored sprinkles, as desired
Stack two baking sheets together and line the top one with with parchment paper.
In a mixer bowl, cream the butter and cream cheese until combined, blending in sugar to make a soft but homogeneous mixture. Blend in egg and extracts. Fold in the flour and salt. Wrap dough in wax paper and then in a zip lock bag and chill 45 minutes or up to 2 days.
Preheat oven to 350 F. On a lightly floured work surface, roll dough out to a thickness of just over 1/8 inch (not quite a ¼ inch). Cut into desired shapes
Place cookies on a baking sheet, brush with milk, cream or egg white and dust with sugar. Bake 10-12 minutes or until cookies start to brown at their edges. Remove from oven and transfer to wire rack to cool.
Makes 3-4 dozen, depending on size
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