Cream Cheese Sugar Cookies

• Debbie's Cream Cheese Sugar Cookies
• 1 C unsalted butter, room temperature
• 8 oz cream cheese, room temperature
• 1 1/2 C sugar
• 1 egg, room temperature
• 1 tsp vanilla
• 1/2 tsp almond extract
• 3 1/2 C flour
• 1 tsp baking powder
• Royal Icing
• 4 cups powdered sugar
• 3 Tb meringue powder
• 6 Tb water

1. Cookies
2. 1. Beat together the butter and cream cheese until smooth. Beat in the sugar, then the egg until well combined then add flavorings. Add flour and baking powder to the bowl. Slowly combine until flour is mixed in, then mix well.
3. 2. Wrap the dough completely in plastic wrap and refrigerate until very firm, at least two hours. I like to chill it overnight.
4. 3. Divide the dough into smaller portions and roll out one portion 1/4 " thick. Keep other portions in the fridge until ready to work with it. Cut rolled dough into desired shape and bake on a parchment lined sheet for 8 minutes at 375 degrees. Allow them to cool on the pan for about five minutes before moving them to a cooling rack. Frost when completely cooled.
5. Royal Icing
6. 1. Beat all ingredients until icing forms peaks, about 7 to 10 minutes. Keep tightly covered because icing dries quickly. Can be kept in the fridge for a week.
7. 2. To thin icing for flooding, add one teaspoon of water at a time to icing until it is as thick as pancake syrup.

cream cheese sugar, unsalted butter, cream cheese, sugar, egg, vanilla, almond, flour, baking powder, icing, powdered sugar, meringue powder, water

Taken from www.epicurious.com/recipes/member/views/cream-cheese-sugar-cookies-50107908 (may not work)