Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
3
oz (from 8-oz package) cream cheese, softened
1/2
cup all-purpose flour
1/2
teaspoon almond extract or vanilla
1/4
cup red, white and green candy sprinkles
1/2
cup butter, softened
1 1/4
cups marshmallow creme (from 7-oz container)
1/4
teaspoon almond extract
1 1/4
cups powdered sugar
Preparation
Heat oven to 350°F.
Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up dough. Add cream cheese, flour and 1/2 teaspoon almond extract; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Add sprinkles; stir into dough until well blended. Generously flour work surface. Roll dough to 1/4-inch thickness on work surface. Cut out desired shapes using floured 2- to 2 1/2-inch cookie cutter. Place 2 inches apart on ungreased cookie sheets.
Bake 8 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
In medium bowl, beat softened butter, marshmallow creme and 1/4 teaspoon almond extract until well blended. Beat in powdered sugar until smooth and creamy. Frost cooled cookies. Decorate as desired.
