| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cookies, Low-fat, Posted-mm | 6 | Dozen | |
INGREDIENTS
| -Sue Woodward | ||
| 1 | c | Sugar |
| 1 | c | Butter; or margarine, softnd |
| 1 | pk | 3-oz. cream cheese; softened |
| 1/2 | ts | Salt |
| 1/2 | ts | Almond extract |
| 1/2 | ts | Vanilla |
| 1 | Egg yolk | |
| 2 | c | Flour |
| 3 | tb | Colored sugar; if desired |
INSTRUCTIONS
In lg. bowl, combine sugar, butter, cream cheese, salt, almond extract, vanilla, and egg yolk; blend well. Stir in flour until well blended. Cover with plastic wrap; refrigerate 2 hrs. for easier handling. Heat oven to 375~. On lightly floured surface, roll out dough 1/3 at a time to 1/8" thickness. (Keep remaining dough refrigerated). Cut into desired shapes with lightly floured 2.1/2" cookie cutters. Place 1" apart on ungreased cookie sheets. Leave cookies plain or, if desired, sprinkle with colored sugar. Bake at 375~ for 7 to 10 mins. or until light golden brown. Immediately remove cookie sheets; cool completely. If desired, frost and decorate plain cookies. Per cookie - 50 cal (25 cal from fat), 3 g tot fat (2 g sat fat), 10 mg chol, 45 mg sod, 6 g carbo (-0- g fiber, 3 g sugars), 1 g pro Source - Pillsbury Classic Cookbooks, 12/95 Posted to MM-Recipes Digest V3 #216 Date: Fri, 9 Aug 1996 10:26:10 -0400 (EDT) From: Mary Ann Young <[email protected]>
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