Ingredients
Scale
- 108g All-Purpose Flour
- 48g Salted Butter
- 48g Cream Cheese
- 108g Castor Sugar
- 24g Egg
- 1/4 Tsp Vanilla Essence
- 1/4 Tsp Baking Powder
Instructions
- Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Line a baking tray with a silicon mat or butter paper.
- In a bowl, cream butter and sugar until it’s pale and fluffy.
- To this, add egg and vanilla essence and mix until they are combined thoroughly.
- Next, mix in cream cheese until it’s well combined.
- Now sieve the dry ingredients, which are all-purpose flour and baking powder, and add them to the above mixture. Mix until we get a smooth cookie dough.
- Transfer the dough to a piping bag fitted with a big round nozzle.
- We will now pipe 20 gm of blobs in a baking tray lined with a silicon mat.
- Next, put them in the freezer for about 15-20 minutes.
- After freezing them, bake the cookies at 180c (OTG mode: upper rod + lower rod + fan) for about 12-15 minutes.
- Cool the cookies and garnish them by drizzling cream cheese glaze and chopped almonds.
- Prep Time: 15 minutes
- Freezing Time: 15 to 20 minutes
- Cook Time: 12 to 15 minutes