Total Time
2hrs 10mins
Prep 20 mins
Cook 1 hr 50 mins

These tiny cookies are really nice looking and great for cookie exchanges and such. They take a while to make because they need to be chilled and then glazed, but theyr'e well worth the time and effort.

Ingredients Nutrition


  1. Cream sugar, butter, and cream cheese until fluffy.
  2. Beat in the egg, vanilla, and almond extract until smooth.
  3. Stir together the flour and baking powder in a seperate bowl.
  4. Stir the flour into the creamed mixture. Chill for 1-1.5 hours or until firm.
  5. Preheat oven to 375 degrees.
  6. Roll the dough into small (1/2 teaspoon) balls with your hands, and press down to 1/8 '' with your fingers.
  7. Bake for 7-10 minutes, or until you notice that the bottom of the cookies are turning golden brown.
  8. Allow cookies to cool.
  9. Whisk together the icing sugar, butter and almond extract until smooth.
  10. Add small amounts of milk until the glaze is spreadable.
  11. Drop small amounts of the glaze onto the center of each cookie.
  12. If you want, you can place a quartered marashino cherry in the middle of each cookie as well to garnish.


Most Helpful

One of my favorite butter cookie recipes, and I'm glad to see it on Recipezaar! I divide the dough into two parts and add green food coloring to one part. Then roll out the dough and use a small star cookie cutter for the green dough and a large star for the plain dough. Put the large plain star on the cookie sheet, top it with the smaller green star, then bake about 8-10 minutes (or until done). Then apply glaze if desired.

Kathy :-( January 16, 2010

Very nice cookies! I love the cream cheese in them, and the almond-lovers in my family especially love these! I did make them a little bigger than indicated, probably using about a teaspoon of dough per cookie, and didn't flatten them or use the glaze. I ended up with 66 light cookies with a nice flavor that aren't too sweet or heavy. Thanks!

coconutcream December 17, 2006

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