You know those soft pretty yummy cookies that come in a tin? Well these are just like that and better because you're gonna make them, there is cream cheese in the mix, they're gluten free and they're vegetarian!
These cream cheese almond spritz cookies are a perfect make ahead, always have some on hand snack
Recipe done in collaboration with A. P. Scott Trinidad, distributor of Bob's Red Mill Products
½ cup Bob’s Red Mill Finely Ground Almond Meal/Flour
1 tbsp heavy cream
3 oz cream cheese (room temperature)
1 tbsp unsalted butter (room temperature)
¼ cup powdered sugar
½ cup super fine white rice flour
¼ tsp salt
¼ tsp baking powder
1 tsp vanilla extract
1-2 drops of lemon juice
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Add the heavy cream to the almond flour and blend to form a smooth paste.
Cream the butter and cream cheese together. Add the sugar and mix well until light and fluffy.
Add the white rice flour, salt, baking powder, vanilla extract and lemon juice, mixing just until combined. Gently mix in the Almond Paste.
Use a #6 or #8 star tip and pipe the dough into shapes about ¾" to 1" in diameter.
Garnish the center of each cookie with chocolate, nuts, or glazed fruit.
Bake for approximately 12 to 15 minutes, the edges and the bottom will brown slightly.
Cool and serve. Store in an airtight container.