Recipes: 3 Five Star Sugar Cookie Recipes

Cream Cheese Sugar Cookies "A soft, chewy, and flavorful sugar cookie. It is very important to chill the dough, as it is too sticky to roll unless well chilled." 1 cup white sugar 1 cup butter, softened 1 (3 ounce) package cream cheese, softened 1/2 teaspoon salt 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 1 egg yolk 2 1/4 cups all-purpose flour 1.In a large bowl, combine the sugar, butter, cream cheese,    salt, almond and vanilla extracts, and egg yolk. Beat until smooth.    Stir in flour until well blended. Chill the dough for 8 hours, or overnight. 2.Preheat oven to 375 degrees F (190 degrees C). 3.On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness,    refrigerating remaining dough until ready to use. Cut into desired shapes with lightly    floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies    plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar. 4.Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown.    Cool cookies completely before frosting. 　 Sour Cream Sugar Cookies The silken texture and melt in your mouth goodness of these cookies come from sour cream. 3 1/2 cups all purpose flour 1 tsp baking soda 1/2 tsp salt 1 cup butter, softened 2 1 4 cups sugar 2 large eggs 2 tsp vanilla extract 1 cup sour cream In large bowl, whisk flour, baking soda, and salt until blended. In separate large bowl, with mixer at medium speed, beat butter and 2 cups sugar until combined. Reduce speed to low then beat in egg and vanilla until blended. Beat in sour cream. Beat in flour mixture until combined, scraping bowl occasionally with rubber spatula. Divide dough in half, then shape each half into 4 balls then flatten balls slightly. Wrap each ball in waxed paper and refrigerate at least 2 hours, or overnight, until dough is firm enough to roll. (If using margarine, refrigerate overnight.) Preheat oven to 325 degrees F. On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8" thick. Keep remaining dough refrigerated. With floured 2" cookie cutters, cut as many cookies as possible and reserve trimmings. Place cookies, about 1/2" apart, on ungreased large cookie sheets. Sprinkle with some of remaining 1/4 cup sugar. Bake 8 minutes. With wide spatula, transfer cookies to wire racks to cool completely. Repeat with remaining dough, trimmings, and sugar. Makes about 155 cookies 　 Sour Cream and Cream Cheese Sugar Cookies 1 1/2 cups white sugar 1 cup butter 1 teaspoon vanilla extract 2 eggs 1 cup sour cream 5 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 (8 ounce) package cream cheese 2 tablespoons evaporated milk 1 teaspoon vanilla extract 1/8 teaspoon salt 4 cups confectioners' sugar 1.Cream together 1 1/2 cups white sugar, butter or margarine,    1 teaspoon vanilla, and eggs. Add sour cream. 2.Mix together 5 cups flour, 1/2 teaspoon salt,    baking powder and baking soda. Gradually add to the egg-sugar mixture. 3.Cover and chill dough for 1 hour. 4.Preheat oven to 375 degrees F (190 degrees C). 5.Roll out on lightly floured surface to 1/4 inch thick.    Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes. 6.To Make Frosting: In small bowl, with mixer at medium speed,    beat together the softened cream cheese and evaporated milk until smooth.    Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar.    Beat until well blended. Color as desired and frost cooled cookies.