CREAM CHEESE COOKIES

It seems like it's been forever since I've shared a recipe. I'd forgotten how much I enjoy doing these posts! Food photography is fun. :-)

Back in the fall, with a group of  some of my favorite ladies, I did a book study. Our host was our friend Emily. She served these cookies at one of our last sessions. They were so good! I've been trying to find time to make them ever since. Like most of you, I've had nothing but time lately. So here they are: A light, not-too-sweet, delicious-with-milk, treat.

Ingredients:

3 ounces of cream cheese

1 stick of real, salted butter (no margarine)

1 cup of sugar

1 egg yolk

1/2 teaspoon of almond flavoring 

2 1/4 cups of All-purpose, sifted flour

Pecan halves (optional)

**One quick note before we start: they no longer sell cream cheese in a 3 oz size, so you'll have to cut an 8 oz bar. If it's a little over 3, it will not matter. Okay, now we're ready! Preheat the oven to 350 degrees.

• Unwrap the stick of butter and place it in your mixing bowl. Allow it to get to room temperature, then cream the bar really well. 
• Add in the cream cheese, and again, cream the two together really well. 
• Mix in about half the sugar, and when smooth, mix in the rest. 
• Add the egg yolk and almond flavoring, and mix.   
• Begin adding the flour. I mixed in about 3/4 of a cup at a time. The dough will no longer be smooth once all the flour is mixed in. 

Dip out a small amount and roll into a ball. Place on cookie sheet, and lightly push in the centers of the cookies. They will not spread much on their own. Bake 11-12 minutes. The top doesn't brown really, but the bottom will.

Love pecans? Place one pecan half in the center of each cookie. I love pecans, but I didn't have any on hand.

I hope you enjoy them. I've enjoyed them a little too much!
Kathryn