3 oz. pkg. cream cheese, completely softened
1/2 c. butter, completely softened
1/2 c. firmly packed brown sugar
1/2 tsp. salt
1 tsp. vanilla or almond

Combine ingredients in large bowl. Stir by hand until well blended.

1 2/3 c. all-purpose flour

Lightly spoon flour into measuring cup; level off. Add to cream cheese mixture, stirring by hand until dough forms a ball.

Knead in bowl or on floured surface, 1 to 2 minutes, adding additional flour until smooth, pliable and not sticky. (Dough is easier to shape the more it is handled.)

Roll dough out on a floured board to cut with cookie cutters. Put shapes on ungreased cookie sheets. Bake at 350 degrees until edges are light brown: thin shapes - 10 to 15 minutes; thick shapes - 15 to 22 minutes.

Cool 5 minutes. Remove from cookie sheets. Store cooled cookies. Refrigerate leftover dough up to 2 weeks. Makes 2 dozen 2 1/2 x 1/4 inch cookies, depends on size of cookie cutter shapes.

Decorate cookies: Frost with a Buttercream Frosting then decorate with any of the following: chocolate pieces, sprinkles, nuts, raisins, cinnamon candies or colored sugars.

Tip: Cream cheese and butter may be softened using an electric mixer.

BUTTERCREAM FROSTING:

2 1/4 c. confectioners' sugar
1/4 c. softened butter
1/2 tsp. vanilla extract
1 1/2 tbsp. milk
Food coloring, optional

In bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary, add more milk until frosting is spreading consistency.