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.