COOKIES AND CREAM ALMONDS RECIPES

Steps:

• Put butter and cream cheese in the bowl of an electric mixer fitter with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes.
• Mix in sugar and vanilla.
• Reduce speed to low. Add flour and salt. Mix until just combined.
• Transfer dough to a piece of plastic wrap. cut in half and move half to another piece of plastic wrap, Shape each half into a log about 2 inches in diameter. Seal each and freeze until firm, about 30 minutes or up to 2 weeks.
• Preheat oven to 350°F Unwrap one log and cut into 1/4 inch thick rounds, thinner if possible. Press each round in the almonds.
• Space one inch apart on baking sheet lined with silpat. If you don't have silpat, use parchment paper.
• Bake cookies, rotating halfway through, until golden around edges, 18 to 22 minutes.
• Let cool on wire racks.
• Repeat with the remaining log.

Steps:

• Cream sugar, butter, cream cheese until fluffy.
• Add egg and flavorings.
• Beat until smooth.
• Add flour and baking powder, mixing well.
• Drop dough by spoonfuls onto ungreased cookie sheets and flatten with a flat bottomed drinking glass which has been dipped in sugar.
• OR: Force dough through a cookie press.
• OR: Chill dough 1 to 1 1/2 hours and roll out on lightly floured surface.
• Cut with cookie cutters.
• Bake at 375 degrees for 8 to 10 minutes, or slightly less if you like a not-so-crispy cookie.
• These cookies are best if they are not baked too brown.