This is my all time favorite cookie! I love making these for one of my favorite holidays…Valentines!! I like to make the cut outs on the thicker side, and make sure not to overbake!
2 cups (4 sticks) butter, softened to room temperature
8 ounce package cream cheese, softened to room temperature
2 cups granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1/4 tsp almond extract
4 3/4 cups all-purpose flour
1/4 teaspoon salt
In a large mixing bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed
Add the sugar, egg yolks and vanilla. Mix well, another 1-2 minutes.
Add the flour and salt. Mix until combined (don’t overmix).
Spread the dough into a thick rectangle on a sheet of plastic wrap; cover. Refrigerate and chill the dough for two hours (or up to 12 hours).
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
Roll the dough out on a lightly floured counter to about 1/4-inch thick. If the dough is too firm straight out of the refrigerator, let it rest at room temperature for 10-15 minutes before rolling
Use cookie cutters to cut into shapes and place 2-inches apart on the prepared baking sheets.
Bake for 10-11 minutes until set but not browned on the edges or bottom
Remove the cookies to a cooling rack to cool completely. Frost as desired.