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1 cup (2 sticks) butter, softened
3 oz. pkg. cream cheese, softened
1-1/4 cups sugar
1 egg yolk
1 tsp. pure vanilla extract
1 tsp. pure almond extract
1/2 tsp. butter flavoring (optional)
1 tbsp. butterscotch schnapps
2-1/2 cups flour
1/2 tsp. salt

Preheat oven to 350F. Cream together butter and cream cheese; add sugar.

Cream mixture until light and fluffy.

Add egg yolk, beat well; stir in flavorings.

On low speed, gradually add flour and salt.

Cookie dough will be soft and somewhat sticky; adjust consistency if dough seems too sticky, adding a tablespoon of flour at a time; if dough seems too stiff for a cookie press, add a tablespoon of milk at a time.

Shape dough into 3-inch balls and drop into the barrel of a cookie press. Push dough in to eliminate spaces. Press cookies onto an ungreased cookie sheet.

Sprinkle with colored sugars or color dough with a few drops of red or green food coloring to make festively colored cookies.

Bake for 8-10 minutes or until lightly browned.

Store in airtight container. Freeze if keeping for more than 2 weeks.

Makes about 4 dozen cookies.

Submitted by: CM
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