Every time I serve these easy cookies someone remarks about how wonderful they are! I like to frost them with tinted buttercream (recipe is on my website) and dip them in sprinkles to add a little flash, but you can decorate them as you prefer. They freeze well.
3 cups flour
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
2 sticks unsalted butter, softened
2 oz. (1/4 cup) cream cheese, softened
1 ¼ cup sugar (plus extra, for rolling)
1 tsp. vanilla
½ tsp. rum flavor
¼ tsp. almond extract
1 large egg
Preheat oven to 350º. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a mixer bowl, cream the butter, cream cheese, and sugar until well blended. Add the flavorings and the egg, and blend well. Scrape down the bowl and add the flour mixture on low speed until the dough forms a soft ball.
Place additional sugar in a shallow bowl. Pinch off tablespoon-size clumps of dough, drop them into the sugar, and roll them into balls. Place 2” apart on the papered baking sheets and bake about 8 minutes, rotating pans front-to-back halfway through to ensure even baking. Cookies will remain pale and soft—don’t overbake! Cool on pan for a few minutes and transfer to wire racks to cool. Makes about 4 dozen.