INGREDIENTS:

• 3 oz. pkg. cream cheese, completely
• softened*
• 1/2 c. butter or margarine,
• completely softened*
• 1/2 c. firmly packed brown sugar
• 1/2 tsp. salt
• 1 tsp. vanilla or almond1 2/3 c. all-purpose flour--BUTTERCREAM
• FROSTING:--2 1/4 c. confectioners' sugar
• 1/4 c. softened butter or margarine
• 1/2 tsp. vanilla extract
• 1 1/2 tbsp. milk
• Food coloring, optional

DIRECTIONS:

• Combine ingredients in large bowl. Stir by hand until well
• blended. Lightly spoon flour into measuring cup; level off. Add to
• cream cheese mixture, stirring by hand until dough forms a ball.
• Knead in bowl or on floured surface, 1 to 2 minutes, adding
• additional flour until smooth, pliable and not sticky. (Dough is
• easier to shape the more it is handled.) Roll dough out on a
• floured board to cut with cookie cutters. Put shapes on ungreased
• cookie sheets. Bake at 350 degrees until edges are light brown:
• thin shapes - 10 to 15 minutes; thick shapes - 15 to 22 minutes.
• Cool 5 minutes. Remove from cookie sheets. Store cooled cookies.
• Refrigerate leftover dough up to 2 weeks. Makes 2 dozen 2 1/2 x 1/4
• inch cookies, depends on size of cookie cutter shapes. Decorate
• cookies: Frost with a Buttercream Frosting then decorate with any
• of the following: chocolate pieces, sprinkles, nuts, raisins,
• cinnamon candies or colored sugars. *Tip: Cream cheese and butter
• or margarine may be softened using an electric mixer. In bowl, beat
• together sugar, butter, vanilla and milk until smooth. If
• necessary, add more milk until frosting is spreading consistency.