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In a large bowl, cream the butter, cream cheese and 2 c sugar until light and fluffy.
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Beat in egg and extracts.
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Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
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Cover and refrigerate the dough for at least 30 minutes or until easy to handle.
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Shape dough into 1-in, 3/4-in, and 1/2 in balls. (I used a tablespoon, teaspoon, and 1/2 teaspoon to make balls uniform. Also makes them smaller than the recipe calls for and makes more cookies.)
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For each snowman, gently press one of each size ball together; gently roll in remaining sugar. Place 2 in apart on ungreased baking sheets.
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Break pretzel sticks in half; press into the sides of each cookie, forming arms. (If you used the same sizes I did for your balls, you'll need to break your pretzels in 1/4 because otherwise the arms are too long.)
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Bake at 325 for 15-18 minutes or until bottoms are lightly browned.
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Cool 1 minute before removing to wire racks.
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Decorate as desired using frosting and orange gumdrop noses.