Cream Cheese Almond Cookies Recipes

Steps:

• Sift confectioners sugar over cream cheese in a large bowl and beat with an electric mixer at moderate speed until light and fluffy, about 2 minutes. Beat in extract and milk until just incorporated (be careful not to overbeat, or mixture will become too loose).

Steps:

• Whisk the almond and coconut flours in a small bowl.
• Combine the butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Add the cream cheese and continue to beat until smooth, about 1 minute. Add the almond extract and egg and beat until combined. Add the flour mixture and continue beating until just combined and smooth, 1 to 2 minutes. Gently fold in the sliced almonds.
• Transfer the dough to a piece of parchment or wax paper and use the paper to help mold the dough into a 10-by-2-inch log. Wrap the log in plastic wrap and freeze until firm, about 45 minutes.
• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Slice the dough into 1/2-inch-thick slices and arrange the slices on the prepared baking sheet. Bake until the edges are golden brown, 18 to 20 minutes. Let cool before serving. The cookies will firm up as they cool.

Steps:

• Cream butter, cream cheese and sugar until light and fluffy. Beat in extracts. Gradually beat in flour. Refrigerate, covered, 30 minutes., Preheat oven to 375°. Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Sprinkle with colored sugar., Bake until set, 8-10 minutes. Cool on pans 1 minute. Remove to wire racks to cool.

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.