Sent in by:​ Annika (Arizona)

Ingredients:

• 8 oz cream cheese (room temperature)
• 1/2 cup butter (room temperature)
• 1 1/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Powdered sugar

Directions:

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats
   
2. Beat cream cheese and butter together at high speed until fluffy and smooth. Add sugar to the butter mixture and beat until fully incorporated and fluffy. Beat in the eggs and vanilla. 
   
3. Gradually add the dry ingredients to the butter mixture and stir until just incorporated. Do not overmix. 
   
4. Drop batter onto the prepared baking sheets.
   
5. Bake at 350 degrees for 10-11 minutes* Cookies should be light in color, but not browned, and just starting to brown on the bottoms. 
   
6. Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely

* Length of baking time may vary from oven to oven.

Yields: 44 cookies if you are very conservative, 22 if you aren't. 

Notes:

• The vanilla smooths out the flavor, but for a more tart, cheesy flavor, add a teaspoon of lemon juice or no extracts at all. We don’t use vanilla anymore due to the atrocious cost, yet the cookies taste good without the lemon. 
  
• Do not overbake! Overbaking can cause the cookies to come out more dry and biscuit like. Don't ask how I know… ;) ​​
  
• We always sprinkle powdered sugar on the tops when they come out of the over. Or we let the cookies cool and slather the top with chocolate. Either and both taste delicious.​

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