Cream Cheese Almond Cookies – a delicious recipe with flour, salt, unsalted butter, cream cheese, sugar, almond. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Mix in sugar and vanilla.
3
Reduce speed to low. Add flour and salt. Mix until just combined.
4
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.
5
Preheat oven to 350u00b0F Unwrap one log and cut into 1/4 inch thick rounds, thinner if possible. Press each round in the almonds.
6
Space one inch apart on baking sheet lined with silpat. If you don't have silpat, use parchment paper.
7
Bake cookies, rotating halfway through, until golden around edges, 18 to 22 minutes.
8
Let cool on wire racks.
9
Repeat with the remaining log.
1145
kcal
Calories
86
g
Fat
82
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 teaspoon salt, 1 cup unsalted butter, soften, 8 ounces cream cheese, room temperature, and more.
Yes, Cream Cheese Almond Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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