4
oz (half of 8-oz package) cream cheese, softened
1/2
cup butter, softened
2
cups powdered sugar
2
tablespoons heavy whipping cream
1/2
teaspoon almond extract
Food color, if desired
Assorted sprinkles, if desired
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Steps
1
Cut dough evenly into 8 slices. On ungreased cookie sheet, place slices 2 inches apart. Bake and cool cookies as directed on wrapper.
2
In medium bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Add whipping cream; beat 5 minutes or until very light and fluffy. Stir in desired amount of food coloring.
3
Spread 2 tablespoons frosting over each cookie; top with sprinkles. Store in airtight container.
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Tint frosting to match any season or holiday.
To make cookie sandwiches, spread frosting over half the cookies, top sides down; top frosting with remaining cookies, top sides up.
To make chocolate frosting, add a few tablespoons unsweetened baking cocoa with the powdered sugar.
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No nutrition information available for this recipe
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