Almond Butter Cookies With Cream Cheese Recipes

ALMOND BUTTER COOKIES

Steps:

• Line baking sheet with parchment paper or spray with nonstick cooking spray.
• Preheat oven to 350 degrees F.
• Combine flour, baking soda, baking powder, and salt. Set aside.
• Beat butter until creamy.
• Add sugars beating until fluffy, approximately 3 minutes.
• Scrap the bowl as necessary.
• Beat in almond butter until incorporated.
• Beat in vanilla and then eggs, one at a time.
• Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer).
• Add ground almonds and stir until just incorporated.
• Roll cookies into 2 Tbs sized balls.
• Place on baking sheets and press each ball twice with a fork to make a crisscross design.
• Bake cookies for 10-12 minutes.
• Edges should be slightly browned and the cookies puffed.
• Cool on sheets for 4 minutes before transferring to a cookie cooling rack.

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.