Almond Cream Cheese Icebox Cookies

These things are so good.  And egg free- so really feel free to eat the dough... all of it.  So good.

Easy one bowl recipe. Original recipe seen here at Better Homes and Gardens.  I'd love to say i tweaked this recipe but I haven't.  It's just that good on it's own. I did do it lazy style and did not toast the almonds put in.  I've also seen others who have used ground almonds instead of sliced- go crazy. 

• 1 cup butter, softened
• 1 3 ounce package cream cheese, softened
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/4 teaspoon almond extract
• 2 cups all-purpose flour
• 3/4 cup slivered or sliced almonds, toasted and chopped (toasting optional)
• 2/3 cup sliced almonds, chopped 

In a bowl mix the butter and softened cream cheese until well blended. Add in the sugar, salt vanilla and almost extract.  Add in the flour a bit at a time blending with your mixer as long as possible.  If needed use a wooden spoon to mix in the rest. (note a spatula can work- but not well this stuff gets heavy and thick) Blend in the 3/4 up almonds (toasted if you want) 

Divide dough into two. Form into rolls and roll through the remaining sliced almonds.  Wrap in cling wrap. (I used press and seal).  Chill.  I place in the freezer for an hour.  Or use the fridge for 4-6 hours. 

Preheat oven to 350F 

Slice the rolls.  Note the original recipe serves 60.  I have no clue how- because their cookies do not appear that thin.  I got 24 out of my dough. 
Bake for 10-12 minutes until just browning on edges.  I need new cookie sheets.  Mine got a bit too brown on the bottom even though I used parchment paper to line the cookie sheet. 

Enjoy!