We know around these parts that I love me some cookies. These little nuggets are no exception. I found them on Pinterest, my favourite site for recipe inspiration. I decided to give them a go because I had some cream cheese on hand, but not enough for a cheesecake, and I’m so glad I did! They are GREAT!
The original recipe is from here, and these cookies are fantastic. They are beautiful and pale, golden brown on the bottom, soft and tender in the middle, with a delicate vanilla and almond flavour. I think these were my favourite of all the cookies I made for Christmas baking.
With that said, go make these. These cookies are great. I can’t sing their praises enough!
Yield: About 2 dozen cookies, depending on size
½ c. butter, softened
4 oz. cream cheese, softened
1 c. sugar
1 tsp. vanilla
1 tsp. almond extract
½ tsp. baking powder
1¾ c. flour
Preheat oven to 375°F. Line baking sheets with parchment paper.
In the bowl of a mixer, fitted with the paddle attachment, cream together butter and cream cheese. Add sugar and beat for 1 minute. Add egg and beat to combine. Add extracts and beat again.
Add in the baking powder and flour in three segments, mixing to combine after each addition. Refrigerate the dough for at least an hour.
Dough is sticky – beware. Roll out 1-2 inch balls. Use a cup dipped in flour to slightly flatten the cookie balls. Don’t flatten too much.
Bake for 9-11 minutes, rotating pans halfway through. Keep a close eye on these cookies, and pull them out as soon as you see the bottom edges starting to turn a golden brown.
Let cool on a wire rack, and enjoy!