This is a variation from the traditional Scotch cookie. It's a rich and creamy cookie, and I find that it cuts quite nicely.
1 cup butter
1 (8 oz.) pkg. cream cheese
1 1/2 cup sugar
1 tsp. vanilla
1/2 tsp. almond extract
3 1/2 cups flour
1 tsp. baking powder
Combine butter and cream cheese. Beat until well combined. Add sugar and beat. Add egg, vanilla and almond. Sift together flour and baking powder and add to cream cheese mixture. Beat well. Cover and chill dough in the refrigerator about 1 1/2 hours.
On a lightly floured surface roll dough to 1/8 inch thickness and cut with cookie cutters.
Place on an ungreased cookie sheet. Bake in a 375 F oven 8-10 minutes oruntil done. Cool and decorate with desired icing for Christmas. Yield: 60 cookies.
Submitted by Maureen Cudmore, Brackley.