Cream Cheese Almond Cookies Food

ALMOND BUTTER COOKIES WITH CREAM CHEESE

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.

CREAM CHEESE ALMOND COOKIES

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.

GLUTEN-FREE ALMOND COOKIES

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.

ALMOND CREAM SPRITZ

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.

CREAM CHEESE CUT-OUT COOKIES WITH ALMOND FROSTING

Steps:

• Beat butter and cream cheese until well combined.
• Add sugar, beat until fluffy.
• Add egg, vanilla, almond extract; beat well.
• In medium bowl mix flour and baking powder (or sift).
• Add flour mixture to cream cheese mizture; beat until well combined.
• Divide dough in half.
• Cover and chill 1 1/2 hours or until dough is easy to handle.
• On floured surface roll dough to 1/8" thickness & cut with cookie cutters.
• Place on ungreased cookie sheets.
• Bake in 375 degree oven for 8-10 minutes or until slightly browned.
• Remove to wire racks to cool.
• FROSTING:.
• In bowl beat powdered sugar, butter, and almond extract until smooth.
• Beat in enough milk until frosting is of piping consistency. For spreadable frosting, add a little more milk.
• Stir in a few drops of food coloring, if desired.