Cream Cheese Cookies
By: Shana Archibald
1/2 cup butter, softened (1 stick)
8 ounces cream cheese, room temperature
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon baking powder
1 3/4 cup cake flour *if you don’t have cake flour; add 2 tbsp of cornstarch to the same amount of regular flour*
Line baking sheet with parchment paper. You can use aluminum foil, if you don’t have parchment paper. Cream together butter and cream cheese with electric mixer.
Add honey and beat for one minute. Add egg and beat to combine. Add extracts and beat until combined. Add in baking powder and cake flour (in three sections), mixing to combine.
Once incorporated, refrigerate dough for at least an hour. Preheat oven to 375°F. Dough will be sticky so use flour on your hands to roll out 1-2 inch balls. You can use the bottom of a cup/glass dipped in flour to gently flatten the balls, if you’d like. Don’t flatten too much or the cookies won’t puff up.
Bake for 9-11 minutes. Important: Pull them out when you see the underside edges turning golden. These cookies are the perfect “simple” cookie, and aren’t overly sweet. Feel free to add powdered sugar, your choice of frosting or glaze to them, for extra sweetness.