These cookies are crispy, tender, melt in your mouth. With subtle almond flavor. They are perfect with a cup of tea.
85gr./ 3 oz. cream cheese softened
In a large bowl, combine sugar, butter, cream cheese, salt, almond and vanilla extract, and egg yolk; beat until light and fluffy.
Add flour; mix well. Divide dough in 2 equal portions. Wrap dough in plastic wrap; refrigerate 1 hour or overnight.
Heat oven to 190.5 °C / 375 °F. On a floured surface, roll out 1 disk of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets.
Bake for 6 to 10 minutes or until light golden brown. Immediately remove from cookie sheets; cool completely on wire racks. If desired, frost and decorate cookies.
Icing: In the bowl of your electric mixer (or with a hand mixer), beat the egg white for a minute. Add the sifted powdered sugar and vanilla and beat on low speed until combined and smooth.
Add food coloring if desired.
To store: Place frosted cookies in layers separated by waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.