Once you make the batter, let it chill in the refrigerator for a few hours, then just slice and bake!
—TASTE OF HOME TEST KITCHEN
PREP: 25 MIN. + CHILLING • BAKE: 15 MIN./BATCH • MAKES: ABOUT 5 1/2 DOZEN
1 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup sugar
1 egg
1/2 teaspoon rum extract
1/4 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 cup finely chopped almonds
1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in the egg and extracts. Combine the flour, salt, baking powder, baking soda and nutmeg; gradually add to creamed mixture and mix well.
2. Shape into two 9-in. rolls. Roll each in almonds; wrap in plastic wrap. Refrigerate for 2 hours or until firm.
3. Cut into 1/4-in. slices. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 375° for 11-13 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pans to wire racks.
TO MAKE AHEAD Dough can be made 2 days in advance. Cookies can be baked 1 week ahead of time and stored in an airtight container at room temperature or frozen for up to 1 month.
PER SERVING 1 cookie equals 74 cal., 4 g fat (2 g sat. fat), 12 mg chol., 50 mg sodium, 8 g carb., trace fiber, 1 g pro. Diabetic Exchanges: 1 fat, 1/2 starch.