"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

CREAM CHESSE CUT-OUT COOKIES Recipe

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This recipe for CREAM CHESSE CUT-OUT COOKIES, by , is from Nanny's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Earlenbaugh
Added: Wednesday, November 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb. soft butter
4 oz. cream cheese
4 cups flour
1 cup sugar 2 egg yoke
1 tsp. lemon juice (Real Lemon)
1/2 tsp. salt

Topping: Purchase Betty Crocker's Cream cheese or Sour Cream Frosting. Add few drops of almond flavoring (if desired) to can

Directions:
Directions:
Pre-heat to 350, bake for 8 to 10 minutes

Use a mixer, cream butter, and cream cheese together, then add sugar, now add egg yokes, lemon juice and vanilla.

Last: add flour and salt by hand. Using a rolling pin, roll to desired thickness on lightly floured sheet.

Use metal cookie cutters. Bake on ungreased cookie sheets, brown lightly. Let cool on sheets for a while before moving to a rack. They are fragile.

When cool: use frosting listed above, separate into several small bowls, so you can add food coloring to each one. Use sprinkles, or other cookie decorating items.

Personal Notes:
Personal Notes:
Sue and I met when I was in beauty school in 1967.
From my best friend in life, the best cut-out cookie you will ever make.

 

 

 

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