November 2011

Do you have a great holiday cookie recipe? If so post it on your blog along with the pictures and recipe. I will be hosting the first annual “HHC Holiday Cookie Recipe Swap”. I am excited to see lots of new and fun ideas and hope you are too.

The meme will be held once a week on Dec 6th, 13th, and 20th. So get those recipes ready. I will have a linky tool for you to use to share your post.

Don’t have a blog? You can send me the recipe along with photos and it may be a featured recipe on this blog.

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I shared this cookie recipe last year with everyone. I thought I would re-post the recipe since so many of us are getting ready for Holiday baking and Cookie exchanges.

Okay, I have decided to finally share my secret Cream Cheese Cut-Out Cookie Recipe. I have keep this recipe under wraps for years. Many people have asked for the recipe but I have not revealed it until now.  The funny thing is both my sisters called me Saturday asking me for the recipe. They knew I was going to post it and could not wait until today to get the recipe. LOL!

The truth is the recipe was given to me by High School Home Economics teacher Mrs Merkle. I have made the cookies every year at Christmas since. Just don’t ask how many years ago that was. LOL! The cookies are thick and soft. I love the flavor the cream cheese adds. Anyway, here is my secret Christmas cookie cut-out recipe.  Enjoy!

Cream Cheese Cut-out Cookies

• 1 Cup Butter Softened
• 8 oz Cream Cheese Softened
• 1 1/2 Cup Sugar
• 1 Egg
• 1 tsp. Vanilla
• 1/2 tsp. Almond Extract
• 3 1/2 Cups Flour
• 1 tsp. Baking Powder
• 1 Tub Vanilla or Cream Cheese Frosting
• Food Coloring (If you would like to make the Frosting different colors.)
• Sprinkles

In a large bowl, beat butter and cream cheese until well combined. Add sugar and beat until fluffy. Add egg, vanilla and almond extract and beat well. In a small bowl combine flour and baking powder. Add dry ingredients to ream cheese mixture. Beat until well mixed. Divide dough in half. Wrap each portion in plastic wrap and refrigerate until easy to handle – about 1 1/2 hours. Preheat oven to 350 degrees. Roll out  1/4 ” think (I make mine pretty thick) on a lightly floured surface. Using cookie cutters, cut out and place 2″ apart on a parchment paper lined cookie sheet. Bake 10 to 13 minutes depending on how thick you made the cookies or until edges are lightly browned. Remove to wire rack. Allow to cool completely. Ice the cookies with frosting and decorate with sprinkles.

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