Sugar Cookies with Raspberry and Cream Cheese Frosting

1/2 cup margarine

3/4 cup sugar

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1 egg

1/2 tsp. almond extract (or vanilla)

Mix all the ingredients well then stir in 2 cups flour.  If the dough seems too sticky to roll out, add more flour until it is the right consistency.  Dust a large surface with a little flour and roll the dough out to about 1/8 inch thickness.  You don't want to roll it out too thin!  Cut out shapes with a cookie cutter and place them on an un-greased cookie sheet, then roll out the extra dough and cut shapes again.  Bake at 375 for 11 minutes (you don't want to overcook these).  This only made about 15 large cookies, double the recipe if you want more.

For the frosting:

4 oz. cream cheese

1/4 c. margarine

1 lb. powdered sugar

1/2 tsp. vanilla

1/2 c. frozen raspberries

Mix well.  If it is too runny, add more powdered sugar to get the right consistency.

 

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