So maybe this cookie recipe is almost a week late. Maybe I have not gotten my Christmas tree yet. Maybe my kids are really begging me to decorate the house. Maybe I have not designed my Christmas card. Or bought any presents. That is neither here nor there.
You know what I have done? Spent a long weekend with my best friend in the world and cuddled her sweet newborn baby boy. And had a wonderful time and enjoyed every second of it. Will you forgive me for being so irresponsible?
I made these cookies a few weeks ago, and I was not going to post them. They take awhile to make, not hands on time, but a lot of chill time. I thought that they were good, but not really amazing. I figured that I would just write it off as a cookie gone wrong just okay. I put the cookies on a plate and didn’t really think about them again. I was having people over for dinner that night and put the plate on the kitchen counter and out of nowhere, oohs and ahhs from the crowd. They all asked me for the recipe and requests for more cookies. Who would have thought?
These cookies do take some time in the fridge, but really, they are easy to make, and really beautiful when sliced and baked. I am glad that I didn’t just toss them because I think that they are worthy of Christmas cookie status.
1 cup butter, room temperature
1 (8-ounce) package cream cheese, room temperature
1 cup brown sugar
1 egg yolk
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup almond meal
2 1/4 cups flour
30 caramels, unwrapped
1 (3-ounce) package cream cheese, room temperature
Cream together butter and 4-ounces of cream cheese for 30 seconds. Add brown sugar and beat until light and fluffy. Beat in egg yolk, vanilla, and almond extract.
Beat in almond meal. Slowly add flour until flour is incorporated.
Divide dough in half and wrap in parchment or plastic wrap. Chill for at least 2 hours.
Make the filling by melting caramels in a saucepan over low heat.
When caramel is melted and smooth, add remaining cream cheese and 3-ounce package of cream cheese.
Roll the dough in between two layers of waxed paper. Spread half of the caramel over the dough to 1/2 inch of the edge.
Roll the dough using the waxed paper to help you. Wrap the dough and chill for another 4 hours.
Preheat the oven to 350 degrees. Line baking sheets with parchment. Cut dough into 1/4 inch slices and place 2 inches apart.
Bake for 10 to 12 minutes, cool on a wire rack. This recipe came from BHG.
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