In a bowl combine the butter, cream cheese and sugar.
Blend until smooth.
Add the egg and extract.
Blend until mixture is light and fluffy, almost like a spreadable frosting consistency.
Slowly add flour, about 1 cup at a time.
The cookie dough will be sticky.
Separate dough into flat rounds; wrap between plastic wrap and chill for 1 hour or in freezer for 30 minutes.
Preheat oven to 325.
Line cookie sheets with parchment paper.
Roll dough flat to about 1/4 inch thick.
Cut with your favorite cookies cutter.
Bake for 10 to 12 minutes or until the cookies are slightly golden.
Makes about 2 dozen cookies depending on the size.
I like to frost these melted semi sweet chocolate chips.
Be sure to chill the dough well before rolling out.
