- 3 1/2 cups flour
- 1 tsp baking powder
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 2 cups sugar
- 1 egg
- 1 tsp vanilla
- 1/4 tsp almond extract
Combine flour and baking powder in bowl and set aside. In a large bowl, cream butter and cream cheese. Add the sugar and beat until fluffy. Add egg, vanilla, and almond extract. Beat well. Gradually add flour mixture beating after each addition. Divide dough into three balls. Refrigerate overnight.
Work dough into long strands. Cut and form crescents, or make balls and flatten with fork on ungreased cookie sheet. Bake 10 minutes at 350 degrees. Cool before icing.
Icing: Melt chocolate or white chocolate chips and dip cooled cookies. Sprinkle with chopped nuts or decorative sugar if desired.
- Yields: depends on the size of the cookies
- Preparation Time: chill 4 hours to overnight -- about 30 minutes actual fixing time, not counting the chilling
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