Shannon’s Sugar Cookies

Shannon’s Sugar Cookies
Makes approx. 2 dozen large cookies
Preheat oven to 325
Use a baking liner or spray your pan
 
1 cup unsalted butter softened
1/2 cup cream cheese softened
*Mix together well then add
2 cups sugar
4 eggs
1 1/2 teas. Vanilla Extract
1 1/2 teas. Almond Extract
*Mix together then add
2 teas. Baking Soda
1 teas. Salt
5 cups all purpose flour 1 cup at a time
*Mix well, wrap in plastic and chill for at least 1 hour
Roll out onto floured surface about 1/2 – 3/4 inch thick and cut with cookie cutter.  The size for 24 cookies is the same as the rim lid for a large mason jar.
Every oven is a little different so start baking at 9 minutes but may need to bake up to 14 minutes depending on your oven.  Remember they continue to bake a little when they come out of the oven.
Let them cool then frost. (you can freeze these frosted or unfrosted)
 
Shannon’s Cream Cheese Frosting
12 ounces Cream Cheese softened
1 cup Unsalted Butter softened
*Whip together then add
4 cups Powdered Sugar
*Mix well then add
1 teas. Vanilla Extract
*Mix well then add
2 cups Powdered Sugar
*Mix well then add
3 Tablespoons Whole Milk
*Mix well then add
2 cups Powdered Sugar
Whip until very creamy
You can add up to 1 more cup of powdered sugar if needed and a little more milk.  
You will have to decide the consistency you like. 
The steps in this recipe are why the frosting turns out so well.  It is important to follow exactly to get the same results.  You can color it with anything or flavor it with extracts.  
Same with the cookies just add 1 1/2 teas. of flavor extract. 
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