| This recipe makes about 60 cookies. These not-too-sweet cookies are soft with a slight crunch and have just a hint of cream cheese flavour in them. They stay fresh in a cookie jar or container for quite a while. You can use any cookie dough recipe that is labelled "refrigerator or icebox" or that in the instructions you must roll, refrigerate and slice prior to baking. The dough is sticky and need to be chilled to work with. ***Dough will be sticky, you will wonder how in the heck you will manage it, but keep chilling it and it will be fine ***** 1/2 cup butter, softened 1/2 cup shortening 1- 3 oz package cream cheese softened 2/3 cup sugar 1/2 tsp salt 1 egg 1/2 tsp almond extract (or vanilla extract or any other extract you want to try) 2 cups all purpose flour Combine butter, shortening and cream cheese in a large bowl, beat together until smooth. Add sugar and salt. Beat until combined. Beat in egg and almond extract until combined and gradually add the flour beating until combined. Form dough into a ball with your hands, if it is super sticky, put it in the refrigerator for 30 minutes. Turn dough out onto countertop and form a long log shape divide the dough into 6 portions. I initially divided the dough into five portions and then took some dough off each piece for the sixth one. Each portion should be slightly larger (by, lets say 20%) so you have a range in sized from smaller to larger. Sorry, I don't have a better description of this process or better ... |
