½cupunsalted butterslightly softened but still firm
⅔cupgranulated sugar
½teaspoonpure vanilla extract
¼teaspoonpure almond extract
1large egg
1 ⅓cupsall purpose flour
½teaspoonbaking powder
¼teaspoonsalt
¼cupgranulated sugarfor flattening
Frosting:
3ouncescream cheesesoftened
3tablespoonsunsalted buttersoftened
1 ½cupspowdered sugarsifted, if lumpy
½teaspoonvanilla extract
¼teaspoonalmond extract
1 -3teaspoonshalf and half or cream
2-3cupsfresh fruitlarger fruit, chopped (I used berries and cherries)
Instructions
Cookies:
Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone liners.
Using an electric mixer, beat butter and sugar for a couple minutes, until light and creamy. Add extracts and egg, and beat until combined, scraping the sides of the bowl as necessary.
In a separate bowl, combine flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and beat until combined.
Place ½ cup sugar in a shallow bowl or plate. Scoop dough by the heaping tablespoon (I used a 1 ½ tablespoon scoop), and place on the prepared baking sheets, spacing the dough balls about two inches apart. Sprinkle the top of each dough ball with a little bit of the reserved sugar, then use the bottom of a drinking glass to flatten each cookie. Dip the bottom of the glass into sugar as needed to help keep it from sticking to the cookie dough.
Bake for 8-10 minutes. The center might still be a tiny bit underdone, the edges should be set. If using portions of dough that are more or less than 1 ½ tablespoons, adjust baking time accordingly. Place the baking sheet on a rack to cool completely.
Frosting and assembly:
Using a hand mixer or stand mixer, beat cream cheese and butter until smooth and creamy. Add powdered sugar and extracts and beat until well combined. Add half and half or cream 1 teaspoon at a time until you reach your desired consistency,
Spread frosting onto the top of each cookie then top with fruit. These cookies are best served immediately or within a couple hours of being prepared.