Adapted from Autumn Carpenter, cookiedecorating.com Ingredients 1 cup (2 sticks) unsalted butter, softened 3 ounces cream cheese, softened ¾ cup sugar 1 egg 1 teaspoon vanilla 3 cups flour Directions
Mix the butter and cream cheese in an electric mixer on medium speed for two or three minutes or until blended. Scrape the bowl. Add sugar. Continue to blend on medium speed until the mixture is light and fluffy. Mix in the vanilla. Add the egg, mixing on low until thoroughly blended. Scrape the bowl. Add flour, one cup at a time. Scrape bowl after each addition. Mix until just incorporated. Do not over mix or the dough will be tough.
Dough can be refrigerated for two hours or until firm. Allow to come to room temperature before rolling. (I frequently skip refrigerating the dough, and the cookies roll out fine.)
Roll dough on floured parchment paper. Cut cookies out. Transfer to baking sheets lined with parchment. (For best results, bake similar sized cookies on sheet together.) Bake for 9-11 minutes at 375 degrees.
Yields 36 cookies, 3-4 inches in size.