Cream Cheese Almond Cookies

Total Time: 27 mins Preparation Time: 5 mins Cook Time: 22 mins

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, soften
• 8 ounces cream cheese, room temperature
• 1/2 cup sugar
• 1 tablespoon almond extract
• 1 cup sliced almonds, lightly toasted

Recipe

• 1 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.
• 2 mix in sugar and vanilla.
• 3 reduce speed to low. add flour and salt. mix until just combined.
• 4 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.
• 5 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.
• 6 space one inch apart on baking sheet lined with silpat. if you don't have silpat, use parchment paper.
• 7 bake cookies, rotating halfway through, until golden around edges, 18 to 22 minutes.
• 8 let cool on wire racks.
• 9 repeat with the remaining log.