1/2 cup butter (room-temperature)
3 oz. regular cream cheese (room-temperature)
1 1/2 cups confestioner's sugar
1/2 tsp. baking powder
1 egg (room temperature)
1/2 tsp. pure vanilla extract
1 3/4 cups all purpose flour
Preheat oven to 375 degrees and line your cookie sheet with parchment paper. Place butter and cream cheese in bowl and beat for 1 minute. Beat in sugar and baking powder. Add egg and vanilla and beat until fluffy. Beat in flour. Chill for 30 minutes for drop. Scoop by rounded teaspoon full, press flat and place on parchment paper. Bake 7 minutes for soft cookies, 10 minutes for crunchy. Cool 1 minute on cookie sheet then transfer to wire rackis to cool completely. Makes about 2 dozen depending on size.
Comments: This recipe came from The Girl Creative and the original recipe does include directions for rolled and cut cookies. It also gives directions for rolling your cookies in superfine sugar, which I didn't do. But I have to say that these cookies are so good that I could have sat down and ate at least half of them without stopping. There is a strong butter/cream cheese taste that can't be beat. This is also a good recipe for making decorated cookies or maybe adding a pecan to the center of each cookie before cooking.
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