Philadelphia Sugar Cookie Cutouts Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle., On a generously floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool. , In another large bowl, cream butter, sugar, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired. Frost cookies. Sprinkle with colored sugar if desired.

Steps:

• PREHEAT oven to 325°F Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour.
• Roll dough to 1/8-inch thickness on lightly floured surface. Cut into shapes and place cookies, 2 inches apart, on ungreased baking sheets. Bake 12 minute or until lightly browned. Cool on baking sheet 1 minute Remove to wire rack; cool completely. Decorate as desired. Yield will depend on size of cookie cutters used.

Steps:

• In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
• Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.