48 0.5lbunsalted butter softened 3ozcream cheese 1tspVanilla 0.5Cgranulated sugar 2Csifted all purpose flour Cream butter, cream cheese, sugar and vanilla together. Add flour in small batches. Form into a round, cover in Saran Wrap, and let sit in refridgerator for about 1 hour. Take out and let soften again enough for it to be pliable. Using either a hand cookie press or an electric (The Wilton hand Cookie Press will not work, the batter is much to thick. Their words, not mine.) It has to be a heavy duty cookie press. I originally used the Super Shooter, but unfortunately after 20 years, I finally had to lay it to rest. I am going to try the Salton Electric cookie press, which is somewhat like the Super Shooter, but is cordless, and you can recharge it in a short amount of time. I'll let you know how it goes. Bake at 350 degrees for 8-10 minutes. Keep a close watch. The cookie should NOT turn brown on the top. Just lightly browned on the bottom. If they are brown on top, you've baked them too long.