Ingredients
1 cup butter, softened
8 ounces cream cheese, softened
1 1/2 cups sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/2 cups flour
1 teaspoon baking powder
Method
Sources
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Air-insulated sheet — no burnt bottoms on delicate cookies
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In a large mixing bowl, beat together butter, cream cheese and sugar until fluffy. Add egg, vanilla and almond extracts; beat well. In a small bowl, combine flour and baking powder- gradually mix into cream cheese mixture; beat until well-mixed. Divide dough in half; wrap each half in plastic wrap and chill for at least 1 1/2 hours. When dough is done chilling, preheat oven to 375. Roll dough on to lightly floured surface to about 1/8"-1/4" thickness. Cut with cookie cutters. (If desired, sprinkle with colored sugars.) Place on ungreased cookie sheets. Bake at 375 for 8-10 minutes or until edges just slightly golden. Allow to cool 2 minutes before removing to wire racks to cool. If desired, decorate with icing or glaze.