Ingredients
1 cup Butter, softened
1 pkg Cream Cheese, softened
1 cup Sugar
1 Egg Yolk
½ tsp Pure Vanilla Extract
¼ tsp Almond Extract
2 ¼ cups All-purpose Flour
½ tsp Salt
¼ tsp Baking Soda
⅛ tsp Ground Nutmeg
½ cup Cocoa Powder
Preparation
Cream together the butter, cream cheese, and sugar in a large bowl until light and fluffy.
Add in egg yolk and extracts and beat together.
Combine the flour, salt, baking soda, and nutmeg in a separate bowl.
Slowly add to the creamed mixture.
Separate half of the mixture, and mix in cocoa powder to the remaining dough.
Cover with plastic wrap or a top and refrigerate for 3 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/4 inch thickness.
Use a large button to make different shapes in the dough.
There should be a set of vanilla cookies and a set of chocolate cookies.
Place each cookie 1/2 inch apart on an ungreased baking sheet.
Bake at 375 degrees F for 8 for 10 minutes or until edges begin to brown.
Remove cookies from oven and let cool for 2 minutes on a wire rack.
