Ingredients

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
3/4 cup superfine sugar (5 1/2 ounces) or 3/4 cup granulated sugar, that has been processed in a food processor 20 seconds (5 1/2 ounces)
1/4 teaspoon table salt
16 tablespoons unsalted butter, cut into sixteen half-inch pieces, at cool room temperature (about 65 degrees)
2 teaspoons vanilla extract
2 tablespoons cream cheese, at room temperature
 

Directions
In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet (about 1 minute longer). Add vanilla and cream cheese and mix on low until dough just begins to form large clumps (about 30 seconds).

 

Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large mass.

 

Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up  (20 to 30 minutes) or overnight.

 

Adjust oven rack to middle position; heat oven to 375 degrees.

 

Between two sheets of Parchment paper roll out 1/2 of dough 1/8-inch thickness. Slide rolled dough on parchment onto baking sheet and chill about 15 minutes. Meanwhile, repeat with second 1/2.

 

Working with first portion of rolled dough, cut into desired shapes using cookie cutter(s) and place shapes on parchment-lined baking sheet, spacing them about 1 1/2 inches apart. Bake 10 minutes or until light golden brown. Rotate baking sheet halfway through baking time. Repeat with second portion of dough.

 

Cool cookies on wire rack to room temperature.

 

Serve plain or ice with cookie icing

 

Dough can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.