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1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
2 1/4 cups flour
1/2 teaspoon baking soda
1 cup finely chopped PLANTERS Slivered Almonds
3/4 cup powdered sugar
Beat cream cheese, butter, granulated sugar, vanilla and almond extract in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Stir in almonds; cover. Refrigerate 30 min.
Preheat oven to 350 degrees F. Shape 1-inch balls of dough into crescent shapes; place, 2 inches apart, on baking sheets. Flatten slightly.
Bake 10 to 12 min. or until lightly browned. Cool slightly on wire racks. Sprinkle with powdered sugar; cool completely.
Yield: 30 servings (Serving size: 60 cookies)
3/4 cup butter, softened
1 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
2 1/4 cups flour
1/2 teaspoon baking soda
1 cup finely chopped PLANTERS Slivered Almonds
3/4 cup powdered sugar
Beat cream cheese, butter, granulated sugar, vanilla and almond extract in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Stir in almonds; cover. Refrigerate 30 min.
Preheat oven to 350 degrees F. Shape 1-inch balls of dough into crescent shapes; place, 2 inches apart, on baking sheets. Flatten slightly.
Bake 10 to 12 min. or until lightly browned. Cool slightly on wire racks. Sprinkle with powdered sugar; cool completely.
Yield: 30 servings (Serving size: 60 cookies)
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