READY IN: 30mins
1⁄2 cupbutter, softened
4ouncescream cheese, room temperature
1⁄2 teaspoonbaking powder
1 3⁄4 cupscake flour
Serving Size: 1 (60) g
Servings Per Recipe:10
Calories from Fat 124 g 42 %
Total Fat 13.8 g 21 %
Saturated Fat 8.2 g 41 %
Cholesterol 55.5 mg 18 %
Sodium 143.5 mg 5 %
Total Carbohydrate39.4 g 13 %
Dietary Fiber 0.4 g 1 %
Sugars 20.5 g 82 %
Protein 3.4 g 6 %
Line baking sheet with parchment paper.(I skipped this step and just used butter wrappers to grease pan instead).
Cream together butter and cream cheese with mixer.
Add sugar and beat for 1 minute.Add egg and beat to combine.
Add extracts and beat until combined.Add in baking powder and cake flour, mixing to combine.
Refrigerate dough for at least 1 hour after mixed.
Preheat oven to 375.Dough is sticky so use flour on your hands to roll out 1 inch to 2 inch balls.You can use the bottom of a cup or glass dipped in flour to gently flatten the balls.Don’t flatten too much or the cookies won’t puff up.
Bake for 9 to 11 minutes.Pull them out as soon as you see the underside edges turning golden.
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