- 2 ½ C flour (all purpose)
- 2 sticks butter
- 5 ½ OZ super fine sugar
- ¼ tsp salt (if not using unsalted)
- 2 TBL cream cheese
- 2 tsp vanilla
1. Combine flour sugar salt and add 65° butter. Mix to course/sandy texture.
2. Mix together 2 TBL cream cheese and 2 tsp vanilla (don’t over mix), knead by hand.
3. Halve and wrap in plastic & compress.
4. Refrigerate 30 minutes. Unwrap & roll between parchment.
5. Refrigerate another 10 minutes. Cut shapes, remold leftovers and refrigerate 10 min, then repeat.
Icing- combine 1 TBL cream cheese, 2-3 TBL milk, 1.5 C confectioner sugar, combine quickly.
