Originally from Connecticut, my family has been in the restaurant business for over 50 years. “Song Of My Heart” was a small baking business. Using only the finest ingredients, I had so much fun creating delicious pretty cookies for all occasions. There’s no time like the holidays to enjoy sweet treats with family and friends. These delicate buttery bite sized treats are sure to please!

Cookie:
¾ cup butter, softened
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt

Cream Cheese Icing:
8 oz cream cheese, softened
½ cup butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract

For the cookie:

In a large bowl cream the butter until smooth. Incorporate the sugar and beat until creamy. Add the egg, vanilla and almond extract and mix until fully incorporated.

In a large mixing bowl combine flour, baking powder and salt. Slowly add the dry ingredients to the creamed mixture until the dough comes together. Form the dough into a disk and chill for in the fridge for one hour.

Preheat the oven to 350 degrees. Line cookies sheets with parchment paper.

On a floured surface, roll dough ¼ inch thick. For this mini version I used a 1 ½ fluted circle cutter. Transfer to baking sheets.

Bake for 7 minutes – these are soft buttery cookies – DO NOT BROWN.

Let cool completely before icing.

For the icing:

To make the cream cheese and butter until smooth. Add powdered sugar and vanilla and continue to beat until it is smooth and creamy.

Using a disposable icing bag and Wilton tip # 1M pipe a star on the top each cookie with holiday nonpareils ( must be done when the icing is wet ).