Cream Cheese Rolled Sugar Cookies

I came across this recipe when I needed to make cookies for my young women, and one of them was allergic to eggs. It is delicious, and I always use it now. Lyle and I love it!

Note: Dough can be a little crumbly. Don't let it sit in the fridge much longer than 30 minutes.

COOKIES:

1 8-oz package cream cheese, room temperature

3/4 c softened butter

1 cup sugar

1 tsp vanilla extract

3 cups flour

1/2 tsp baking soda

Cream together cream cheese, butter, and sugar. Add vanilla. Slowly add in mixture of flour and baking soda. Refrigerate finished dough for 30 minutes.

Roll out and cut into desired shapes.

Bake at 350 degrees for 10-12 minutes

FROSTING:

1 tbsp butter, softened

1 tsp. vanilla extract

2 1/2 cups confectioner's sugar

4 tbsp milk (add more if too thick)

food coloring, if desired

In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.