Christmas Staples - Sugar & Gingerbread Cookies

Philadelphia Sugar Cookies (original recipe is egg-free)

1 package (8 oz) Philadelphia Cream Cheese, softened (can use 1/3 reduced fat)
1 c (2 sticks) butter or margarine, softened
2/3 c sugar
1/4 t vanilla
2 c flour

1. Beat cream cheese, butter, 2/3 c sugar and vanilla with electric mixer on medium speed until well blended. Mix in flour. Refrigerate several hours or overnight.

2. Roll dough to 1/2 inch thickness on lightly floured surface. Cut into desired shapes; sprinkle with colored sugar. Place on ungreased cookie sheets.

3. Bake at 350 degrees for 12-15 minutes or until edges are lightly browned. Cool on wire racks. Decorate as desired with colored sugar, sprinkles, and frosting/icing as desired.
Makes 3 1/2 dozen


Gingerbread Cookies (de-egged from "Old Fashioned Cookies")

1 c shortening/butter
2/3 c light brown sugar
1/2 c molasses
1 EnerG egg replacer (follow package directions)
1 t vanilla
3 c all-purpose flour (made need to add a little more to get to the right consistency)
2 t cinnamon (can use cloves as a replacement or as half the flavor)
1 t baking soda
1 t salt
1 t ginger
1/2 t baking powder

1. Beat shortening, brown sugar, molasses, egg replacer and vanilla in large bowl at high speed of electric mixer until smooth. Combine flour, cinnamon (or clove), baking soda, salt, ginger and baking powder in small bowl. Add shortening mixture; mix well. Cover; refrigerate until firm, about hours or overnight.

2. Preheat oven to 350 degrees. Grease cookie sheets.

3. Roll dough on lightly floured surface to 1/2 inch-thickness. Cut into desired shapes with cookie cutters. Place on prepared cookie sheets.

4. Bake 8-10 minutes of until edges beging to brown. Remove to wire racks and cool completely.