Cream Cheese Cookies
1/2 Cup unsalted butter
3 oz. cream cheese
1 1/4 cups confectioners sugar (powdered sugar)
1/4 tsp. baking powder
1 tsp. Pure vanilla extract
1 3/4 cups all purpose flour
Heat oven to 375 degrees. Set out butter, cream cheese and egg until it reaches room temperature. Line cookie sheets with parchment paper.
Place butter and cream cheese in mixer bowl and beat for one minute. Add sugar and baking powder to the mixture. Add egg and vanilla and beat until light and fluffy. Add flour and continue to beat until thoroughly mixed. Chill for at least 30 minutes for drop or roll cookies, one hour for sliced/rolled cookies. For roll cookies, shape into tube about 2 inches round and wrap in plastic wrap and cool. When dough has cooled, remove plastic wrap and slice dough about 1/4 inch thick coins and place on a prepared cookie sheet with coins about 2 inches apart. For drop cookies, after dough has cooled, scoop out dough by rounded teaspoons full and roll into a ball between palms of hand. Place on cookie sheet about 2 inches apart.
Bake for 9 to 12 minutes at 375 degrees. Cool on cookie sheet for about 5 minutes and transfer to wire racks until completely cooled.
Recipe makes approx. 2 dozen drop or rolled cookies. Rolled cookies can be embossed before baking.