Easter Cookies

In a large bowl combine butter and cream cheese. Add 1/2 of the flour and all the sugar, 1 egg, baking powder, salt, vanilla and almond extract. Beat until combined. Beat in remaining flour.  Be careful not to over mix. Divide dough in half. Cover and chill for 1-2 hours or until firm. Roll out one portion of chilled dough onto a floured surface. Roll to about 1/4 inch thickness. Use any cookie cutters. (May be made a day in advance and left in the refrigerator, also many be frozen up to two weeks after initial hour chill.) Bake at 350 for 8 to 12 minutes, until they are golden brown on the edges.

Vanilla Frosting

Ingrediants:

• 1 Cup butter softened
• 3 ½ cups confectioners’ sugar
• 1 tsp milk
• 1 tsp vanilla extract
• 1/8 tsp salt

Directions:

Cream softened butter and sugar, add milk, vanilla extract and salt. If it is too stiff you may add a little more milk

Lemon Yellow Frosting

For the yellow frosting, follow vanilla frosting recipe. Add 1/2 teaspoon of lemon zest and squeeze 1 tablespoon of lemon juice into the frosting before adding the yellow food coloring.

Orange Frosting

For the orange frosting, follow the vanilla frosting recipe, Add 1/2 of orange zest and squeeze 1 tablespoon orange juice into the frosting before adding orange food coloring.

Lime Green Frosting

For the green frosting, follow the vanilla frosting recipe, Add 1/2 of lime zest and squeeze 1 tablespoon lime juice into the frosting before adding green food coloring.

* Bakers Note: I also sometimes add a bit of cream cheese to the frosting to cut some of the super sweet taste. – Recipe from Beth Mclaughlin