Ingredients
1 cup butter, softened
1 cup sugar
3 oz cream cheese, softened
1 tsp vanilla extract
1/2 tsp salt
1 egg yolk
2 1/2 cup flour
1 egg white
sanding sugar, for decorating
Instructions
Preheat oven to 350 degrees
In the bowl of an electric mixer, cream together butter, sugar, cream cheese and vanilla. Once fluffy add the salt and egg yolk. (Reserve egg white in a bowl for later. I stuck mine in the fridge to be safe.)
Add flour to mixer and mix until just combined. Do not over mix.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to an hour before rolling. The colder the dough the easier it is to roll out because it is extremely soft!
Flour a clean surface and flour your rolling pin. Divide dough into 4 sections (chill sections you are not rolling) and roll each section to a 1/4 inch thickness. Use your favorite cookie cutter.
Dust the flour off the cookies and place on a prepared cookie sheet. Whisk the egg white and brush an egg white glaze on each cookie. Sprinkle with sanding sugar.
Bake for 8 minutes and then let cookies cool for 1 minute before moving to a rack.
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