Preheat the oven to 175°C. Mix butter and cream cheese until smooth using a handheld or stand mixer. Add the remaining ingredients and mix well.
Shape the dough into a flat disk, cover it in plastic wrap, and let it rest in the fridge to cool.
Place the chilled dough between two sheets of baking paper and roll it thin, about 4-5 mm.
Remove the upper paper and use a cookie cutter of your choice to shape your cookies. Allow some space between each one. Remove the dough between your cookie shapes with a small spatula or knife, being careful to leave the cookies in place on the parchment paper. Form the dough you removed into a ball and chill if necessary. Repeat until all of the dough is formed into cookie shapes on the paper.
Bake in the middle of the oven for about 10 minutes, until golden brown. Be careful not to burn the edges.
Take the cookies out of the oven and let them cool completely on a rack before you remove them from the parchment. Store in a container with a lid.
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.