These are my kids’ favorite cookies. We only make them once a year around Easter time to share with neighbors or take to the annual family Easter Egg Hunt. They are very rich and decadent!
Recipe
1/2 pound of butter softened
2 tablespoons cream cheese softened
3/4 cup sugar
2 teaspoons vanilla extract
2 teaspoons almond extract
1/4 teaspoon sea salt
2 1/2 cups flour (you can use gluten free flour, like Namaste brand)
Preheat the oven to 375 degrees. Grease 2 cookie sheet pans and set aside.
In a large bowl with a paddle attachment or hand beaters cream together the butter, cream cheese and sugar. Add the salt, vanilla and almond extract. Add the flour and mix until incorporated when the dough starts to come together in a ball shape. Roll dough out into a 1/4″ thick circle onto a floured surface and cut into desired shapes. Place on baking sheets and bake for 12 minutes. Let cool and decorate.
Icing
Cream together the remaining 6 tablespoons of your block of cream cheese with 1/4 cup butter (1/2 stick), 2 teaspoons almond extract and 3 cups powdered sugar. Ice cookies and top with sweetened coconut and jelly beans. These cookies will keep for several days in an air tight container.
