Holiday Cookies

Adapted from America's Test Kitchen

2 1/2 cup all purposed flour
3/4 cup superfine sugar
1/4 teaspoon salt
16 tablespoon unsalted butter (cut to 1/2 inch thick) softened
2 tablespoon cream cheese (room temperature)
2 teaspoon vanilla extract

Whisk flour, sugar and salt together in a large bowl. Using and electric mixer on medium low speed, beat the butter into the flour mixture, once piece at the time. Continue to beat the flour mixture until it looks crumbly and slightly wet , 1-2 minutes.
Beat the cream cheese and vanilla until the dough just begins to form large clumps, about 30 seconds. Knead the dough by hand in the bowl by hand a few times until it forms a large cohesive mass.
Transfer the dough to clean counter and divide to 2 even pieces. Press each piece into 4 inch disc, wrap tightly in plastic wrap and refrigerate about 30 minutes.
Working with 1 piece at the time, roll the dough between 2 wax paper to an even 1/4 inch thickness. Refrigerate for 10 minutes.
Adjust the oven rack to 375 F.
Stamp out cookies with cookie cutter. Place on baking sheet line with parchment paper. Bake for 10 minutes, until light golden brown.