Snow Day Cookies

4 oz. cream cheese

1/2 cup softened butter*

1 egg, room temperature

1 cup sugar

1/2 tsp. almond extract

1/2 tsp. rum extract

1-3/4 cup self rising flour

 Optional toppings: holiday jimmies or decorating sugar.

 Preheat oven to 350 degrees and line baking sheet with parchment paper or use silicone baking sheet/pan. In a stand mixer, or using a hand mixer, cream the butter and cream cheese until uniform and fluffy. Beat in egg until well incorporated. Mix in extracts.

 Add in flour and mix just until you no longer see dry flour, and remember to scrape the bottom of the bowl. Place the batter bowl in the refrigerator and chill for an hour or more (you may also wrap the dough and chill overnight.

 Once chilled, scoop out a tablespoon of dough and roll it in your hands to make a ball, then press it to 1/2 inch (or so) thick disc, and dip one side into a bowl of toppings. The dough will be soft and a bit sticky, so having it cold will help in shaping the dough.

 Bake one sheet at a time for 12 to 14 minutes, until edges are a light golden brown. Let rest on the pan for a few minutes, then transfer to a cooling rack.

 Store in an air tight container.  These cookies will be soft and almost cake like. Yields approximately 16-18 cookies.

Enjoy!


* I used salted butter, but unsalted will work fine. There is salt in the self rising flour.