Hundreds and Thousands Cookies
This is a simple drop cookie. I have found the easiest way to make this and other drop cookies is with a small ice cream scoop. I can scoop all the dough out at once and put it on a plate and then reload pans as I clear them of cooled cookies. This is a nice soft sugar cookie.
2 cups white sugar
1 cups butter, softened
2 (3 ounce) package cream cheese, softened
1 teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla extract
2 egg yolks
4 ½ cups all-purpose flour
Nonpareils or colored jimmies for dipping the cookies into
In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
Preheat oven to 350 degrees F.
Scoop balls of dough and flatten slightly with your hand. Dip on side in Nonpareils or colored Jimmies.
Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool for 5 minutes on the pan and then transfer to a rack until completely cool.
These will keep for a week or more in an airtight container
Makes 10-12 dozen depending on the size of your scoop