Danish Wedding Cookies

Ingredients

1 cup granulated sugar

1/2 cup (1 stick) unsalted butter, softened

3 ounces cream cheese, softened

1 teaspoon vanilla extract

1/8 teaspoon almond extract

1 cup all-purpose flour

1/2 cup walnuts, chopped

Confectioners’ sugar for coating

Directions
Preheat oven to 350 degrees. Using an electric mixer, cream sugar and butter in a large bowl until blended. Add cream cheese, increase speed to high, and beat until light and fluffy, about 2 minutes, occasionally scraping down sides with spatula. Beat in vanilla and almond extracts. Gently fold in flour and walnuts and stir until blended. Lightly flour hands and roll dough into 1-inch balls. Gently press balls flat with bottom of a small glass. Bake on ungreased cookie sheet until lightly browned and puffy, about 14 to 18 minutes. Allow cookies to cool in pan for about 2 minutes; transfer to wire rack to cool briefly. While cookies are still warm, toss them in a quart- or gallon-size plastic bag filled with confectioners’ sugar. Remove and return to wire rack to cool completely. Repeat baking with remaining dough.