Cream Cheese Almond Cookies

READY IN: 27mins
YIELD: 48 Cookies




  • 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.