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1
Heat cream cheese in a large microwave safe bowl for 1 minute on 80 percent power in microwave to soften.
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2
Add sugar cookie mix, 1/4 cup flour, egg and extract.
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3
Stir with wooden spoon until dough is well combined and forms a ball.
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4
Sprinkle a flat rolling surface with 1 tablespoon flour.
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5
Divide dough in half and roll out onto lightly floured surface using a rolling pin.
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6
Roll the rolling pin back and forth, turning the dough as needed so it does not stick.
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7
Roll dough to 1/4-inch thickness.
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8
Take cookie cutter and dip cutting edge into a shallow bowl of flour.
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9
Then press cookie cutter into rolled out dough.
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10
Begin cutting out shapes at the center of the dough and work your way towards the edge, cutting shapes as close together as possible.
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11
Once the entire slab of dough is cut, use a small spatula to remove cookies from rolling surface and place on un-greased cookie sheet.
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12
Repeat with remaining half of dough.
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13
Preheat oven to 350 degrees F.
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14
Decorate each cookie by pressing mini candies into dough.
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15
Refrigerate cookies for 15 minutes to prevent spreading while baking.
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16
Using oven mitts, place cookies in oven on top rack.
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17
Bake for 10 to 12 minutes.
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18
Remove from oven using mitts and let cool on cookie sheet for 1 minute before moving them to cooling rack.
