Store in airtight container for up to 1 week. Bake until the cookies look set and are slightly firm to the touch but still pale, about 10 to 12 minutes. Cut out shapes as desired and place them on the prepared baking sheets, leaving at least 1 inch of space between cookies. Bake cookies in the center rack for 8-11 minutes, or just until the edges of the cookies are lightly golden brown. Place the cookie sheet in the freezer for 15-30 minutes. Use a cookie cutter to cut out your favorite shapes or freeze your dough for later use. Divide the dough into two equal parts and roll out each piece to ¼-inch thickness. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Separate the dough in half and work with one piece at a time, roll the dough ¼-inch thick. Cut out cookies, at least 1/8 inch thick and place on a cookie sheet lined with parchment paper or a silpat mat. Slowly beat flour into the butter mixer until it is fully incorporated. Add the egg yolk, vanilla, and almond extract and mix on medium speed until combined. Place the butter, cream cheese, and sugar in a large mixing bowl and beat on medium-low speed until smooth (about 1 minute). (PLEASE NOTE there is 1 egg in this recipe.) In a separate bowl, COMBINE baking powder and salt with flour and add a little at a time to the wet ingredients. Preheat the oven to 375 degrees F and line baking sheets with parchment paper. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. In the bowl of your mixer, CREAM butter and sugar until smooth, at least 3 minutes. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Move the dough around and check underneath frequently to make sure it is not sticking. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Sprinkle surface where you will roll out dough with powdered sugar. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Combine flour, baking powder and salt in small bowl set aside. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.

Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Sift together flour, baking powder, and salt.

Cut out sugar cookie recipes