"Best Cut-Out Sugar Cookies"

I've been looking for the ultimate in roll cookies.  I found this one and am going to try it today.  It's from Faith Durand's site: "The kitchn, inspiring cooks, nourishing homes".  I'm copying the huge batch here, but I am going to make the smaller batch to see how it goes.  

• 3 C unsalted butter, softened for an hour
• 3 C granulated sugar
• 3 eggs
• 6 oz cream cheese (3/4 of standard package)
• 1 t vanilla extract
• 1 t almond extract
• 2 t lemon zest
• 9 C flour
• 4 1/2 t baking powder
• 1 1/2 t salt

Cream the butter and add sugar.  Cream until light and fluffy.  Add the eggs, one at a time and beat until golden.  Add the cream cheese and again, beat until well incorporated.  Add the flavorings and lemon zest.

Mix the flour, baking powder, and salt in a separate bowl, then add, bit by bit to the butter/sugar mix until fully incorporated.  (You will need a very large bowl for this!)

Refrigerate the dough for at least an hour - best overnight.

Heat the oven to 350º.  divide the dought into smaller balls and roll out 1/4 to 1/8 inch thickness.  Cut out cookies.  

Suggestion:  Cut the dough directly on parchment paper and just slide onto baking sheet ~ much easier transition!

Bake cookies for 8-12 minutes, depending on thickness.    Let cool before icing.