1 (8 ounce) package cream cheese, softened
1 cup (2 sticks/8 oz./226g) butter or margarine, softened
1/3 cup granulated sugar
1/4 tsp. vanilla extract or 1/2 tsp. almond extract
2 cups all-purpose flour
Colored or plain sugar (optional)
Icing (see below): optional
Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Cover. Refrigerate several hours or overnight.
Preheat oven to 350 degrees F/180 degrees C. Roll dough on lightly floured surface to 1/8-inch-thickness. Cut into shapes with 2 to 3-inch dreidel, menorah and star of david cookie cutters; sprinkle with plain or colored sugar if desired or leave plain to frost later with icing (after cookies are baked and cooled). Icing cookies is optional. Place on ungreased baking sheets.
Bake 12 to 15 minutes or until edges are lightly browned. Remove to wire racks. Cool completely and decorate with icing, if desired. Store cookies in an airtight container.
Makes 3 to 4 dozen cookies, depending on size of cookie cutters.
1 tablespoon orange juice plus additional juice, if needed
1 cup sifted confectioners' sugar
1/4 teaspoon vanilla extract
Food coloring (optional)
In a medium mixing bowl combine confectioners' sugar, orange juice, and vanilla. Stir in additional juice, 1 teaspoon at a time, until the icing reaches piping consistency. If desired, tint a portion of the icing with food coloring. Decorate cookies as desired with icing.
Date: November 15, 2006