These are my favorite eggless sugar cookie--great for Little Red's allergy, and great for Curly's constant, "Can I eat this scrap?" (Scrap in this case meaning 90% of the dough surrounding the one cut out heart). These cookies are nice and soft with a subtle tang from the cream cheese.
INGREDIENTS: 8 ounces cream cheese, softened (I often use neufchatel) 1 cup butter 2/3 cup sugar 1/4 teaspoon vanilla 2 cups flour
colored sugar or frosting to decorate
DIRECTIONS: Beat cream cheese, butter, sugar and vanilla with electric mixer on medium speed until well blended. Add flour; mix well. Refrigerate several hours or overnight.
Roll dough to 1/4-inch thickness on lightly floured surface. Cut into shapes; sprinkle with colored sugar. Place on ungreased cookie sheet.
Bake at 350ºF for 12 to 15 minutes or until edges are lightly browned.