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Elephant Cookies

Ready In: 60 Minutes

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Serves 4

Preheat oven to 350°F. Coat cookie sheets with nonstick cooking spray. Dust dough, rolling pin, cookie cutter, and rolling surface with powdered sugar.
Combine the butter, cream cheese, and sugar and put them into the mixing bowl. Beat until creamy.
Add the egg substitute and vanilla and add to wet mixture. Beat until fluffy.
Add the dry ingredients into the wet mixture beating on lowest speed of mixer, scraping sides. Divide dough in half and wrap each half with plastic. Refrigerate at least 1 hour (preferably overnight).
Roll out half of the dough until it's 1/4 inch thick. Press cookie cutter gently into dough. Pull cookie out of cutter and place on cookie sheet. Continue until you've used all the rolled-out dough. Add scraps to second half of dough, and repeat process.
Bake cookies in oven for 8 to 10 minutes or until just golden at the edges. Place cookies on wire racks to cool.