Festive Cookie Dough
3 1/2 cups flour
1 teaspoon baking powder
1 cup butter, softened
1 (8 ounce) block cream cheese, softened
2 cups sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
Combine dry ingredients; set aside. In a large mixing bowl, cream together butter, cream cheese and sugar, until fluffy and well mixed. Add egg, vanilla and almond extract. Mix well. Scrape down sides of the bowl. Gradually add flour mixture on low speed, mixing well. Divide dough into 1/3's. Wrap each 1/3 well either in a zipper bag or plastic and chill for at least 2 hours. Overnight is even better.
Form dough as desired.
For cut out cookies roll out to 1/8" thick on a well floured board. Place cookies about 1/2" apart on an ungreased baking sheet. Bake cut outs at 375*F for 6-8 minutes. Cool on the pans for 2 minutes then remove to cooling rack. Remove the cookies from the baking sheets while they are still warm or they will stick and make a big mess : ( Frost and decorate the cookies as desired
For pressed sugar cookies roll rounded teaspoonfuls into a ball dip top of the cookie into colored sugar put onto ungreased cookie sheet and press to 1/4" thick with the bottom of a glass. Bake at 375*F for 8-10 minutes Cool on baking sheets for 2 minutes then remove to a cooling rack. Remove from baking sheets while they are still warm or they will stick.
For Sandwich cookies. Roll out dough to 1/8" thickness on a floured board. Using a 1" round cutter (or whatever shape desired) cut and even number of shapes and place 1/2" apart on an ungreased baking sheet. Bake as stated for the cutout cookies. Cool on baking sheets for 2 minutes then remove to a wire rack to finish cooling. Remove the cookies from the baking sheet while still warm,
To make the sandwich cookie. Spread 1 cookie with a generous amount of icing to with another cookie and squeeze gently to bring filling all the way to the edge. If desired roll the edge of the cookie in colored sugar.