Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up dough. Add cream cheese, flour and 1/2 teaspoon almond extract; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Add sprinkles; stir into dough until well blended. Generously flour work surface. Roll dough to 1/4-inch thickness on work surface. Cut out desired shapes using floured 2- to 2 1/2-inch cookie cutter. Place 2 inches apart on ungreased cookie sheets.
Step
3
Bake 8 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
Step
4
In medium bowl, beat softened butter, marshmallow creme and 1/4 teaspoon almond extract until well blended. Beat in powdered sugar until smooth and creamy. Frost cooled cookies. Decorate as desired.
Decorating nonpareils are not recommended as a substitution for the sprinkles in this cookie dough.
Looking for chocolate in your cookie? Substitute miniature chocolate chips for the sprinkles.
Decorate these fun sugar cookies with any decorating candy decors, miniature candy-coated chocolate candies, cinnamon candies, crushed hard peppermint candies or candy canes, miniature chocolate chips, chopped thin rectangular crème de menthe chocolate candies, colored sugar and colored glitter.