Easter Sugar Cookies

1 cup butter
3 oz. cream cheese, softened
1 cup sugar
1 egg yolk
½ tsp. vanilla extract
¼ tsp. almond extract
2 ¼ cups flour
½ tsp. salt
¼ tsp. baking soda
Tinted frosting or colored sugar

In a mixing bowl, cream butter, cream cheese and sugar. Beat in egg yolk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut with a 2 1/2-inch cookie cutter dipped in flour. Place 1 inch apart on ungreased baking sheets. Bake at 375°F for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Decorate as desired.

Yield: 4 dozen