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This is a dough that has unlimited ways of useing it. Have been makeing this for many years now for all occasions. By changeing the extract you can come up with a completely different cookie, also with a few drops of food coloring you can really get fancy.


  • 3 1/2 c. flour
  • 1 teaspoon baking powder
  • 1 cup butter, softened
  • 1- 8oz. cream cheese, softened
  • 2 cups sugar
  • 1 egg
  • 1/4 teaspoon almond extract
  • 1 teaspoon vanilla


  • In med. boul stir together flour and baking powder. Set aside.
  • In large mixing bowl beat butter and cream cheese. Add sugar, beat until fluffy. Add egg, vanilla,and almond extract; beat well.
  • Gradually add flour mixture to creamed mixture, beating well after each addition. Divide dough into thirds (about 2 cups each) Cover and chill overnight. Or place in moisture and vaporproof plastic bags. Seal, label and freeze up to 3 months.
  • This dough may be used to make rolled cookies, crescents, balls, or my favorite, thumb print cookies with a preserve filling. Chocolate chips (I use the miniture ones) or finely chopped nuts can be added when you are ready to bake the cookies.
  • Its a great dough to have mixed up ahead of time for when you are wanting a batch of cookies. What you do with it is limited only by your imagination.
  • The amount of cookies it will make depends on how you use it but most times will yield 2 doz. per bag.

Categories: Cookies  Dessert  Dough/Crust 
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