CREAM CHEESE SUGAR COOKIES
1/3 c. butter
1 (3 oz.) pkg. cream cheese, softened
2 c. all purpose flour
2/3 c. sugar
1/2 tsp. baking powder
1/2 tsp. vanilla
1/4 tsp. almond extract
In a large mixing bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high for 30 seconds. Add half of the flour, the 2/3 cup sugar, egg, baking powder, vanilla and almond extract; beat until combined. Beat or stir in remaining flour. Divide in half. Cover and chill for 1 or 2 hours or until firm. Heat oven to 350 degrees. On a lightly floured surface roll 1 portion of the dough to 1/4" thickness. Using cookie cutters cut into desired shapes.
Bake on ungreased cookie sheet 8 to 10 minutes until edges are lightly browned and cookies are slightly puffy. Cool completely. Store tightly covered. Makes about 32 cookies.
Cream Cheese Frosting
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract
Red food coloring
Green food coloring
With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness. Split frosting in half and put two drops of red food coloring in one and two drops of green in the other. I spread the pink over the entire cookie, then piped the green as the rind on the outside. Then sprinkle chocolate sprinkles for the seeds!
Perfect for a summer picnic, huh?
It was over 90 degrees today and, although these weren't real watermelons, they did just fine inside an air conditioned house. :) Besides, we had cantaloupe so that balanced out the cookies. Lol!