These Almond Cream Cheese Cookies are strongly based on a recipe I found in Food 52’s ‘Baking’. I decided to make them because not only did the recipe sound really tasty but I happened to have all the ingredients on hand too (which never happens when I spot a recipe I like). I was also expecting visitors the next day and had been notified that the power would be cut from my house for most of that day due to power line maintenance and according to Food 52, this recipe originally came from one of those old school Tupperware parties in the 70s, so I knew I could make them the night before my visitors called, store them in an airtight container and they would be perfect the next day.
The thing about having a cooking blog, even one that is largely unread and ignored, is that when friends call I generally get the impression that they might expect some homemade something-or-other. So when there is a power-cut or an even more dramatic act of god, it feels good to be able to say to visitors, “The landslide took out half the town but tonight we’re having FAJITAS!!!” Reputation: maintained. Of course these perceived expectations may be projected neurotic psychosise but you would be amazed how motivating a malevolent internal dialogue can be! So much so that, foreseeing people wanting a cup of coffee to go with their cookie but not being able to boil water, I also put some cold-brew coffee to steep overnight and made some simple syrup. So when the visitors arrived we had homemade cookies washed down by some cold-brew coffees.
- 110g softened unsalted butter
- 85g cream cheese
- 200g caster sugar
- 1 pinch of sea salt flakes
- half a tsp of almond extract
- 125g plain flour
- 20-25 whole almonds
- Beat the butter and cream cheese together until smooth.
- Beat in the sugar until light and fluffy.
- Add the salt, almond extract and flour and mix until smooth and incorporated.
- Add tablespoon sized dollops of the cookie mixture to a baking tray lined with parchment. This amount should give up to 25 cookies so you will need two trays.
- Dot each cookie with a whole almond and transfer to a pre-heated oven and bake at 175 degrees celsius for 13 or 14 minutes or until the edges start to colour.
- Take them out and allow them to cool slightly on their trays before you transfer them to a wire rack to cool completely.