Cream Cheese Pretzel Cookies

• 12 lb butter (room temperature)
• 4 ounces cream cheese
• 1 cup sugar
• 1 egg
• 12 teaspoon vanilla extract
• 12 teaspoon almond extract
• 2 12 cups all-purpose flour
• 12 teaspoon baking powder
• 34 teaspoon kosher salt
• course sugar or candy sprinkles
• parchment paper, for lining baking sheet (optional)

1. Mix butter, cream cheese, and sugar in a mixing bowl with electric mixer.
2. Add egg, vanilla, and almond extract and mix.
3. Slowly add flour, salt, and baking powder and fold into mixture with a spoon.
4. Dough should be slightly sticky.
5. Divide dough into 4 equal parts and roll into a ball and place into a large mixing bowl.
6. Chill dough in refrigerator for at least 4 hours.
7. May be chilled overnight.
8. Preheat oven to 350F.
9. Work with one section of chilled dough at a time.
10. Place dough on a floured surface and sprinkle course sugar on surface.
11. Break off a piece of dough about the size of a large meatball and roll it into a rope about 12 inches long, roll dough in course sugar to coat dough.
12. Shape into a pretzel shape and transfer to cookie sheet lined with parchment paper or lightly greased cookie sheet.
13. Repeat with remaining cookie dough.
14. Bake at 350F for 14-16 minutes or until golden and lightly brown.
15. May melt chocolate morsels to dip cookie in after cookie is baked and cooled.

butter, cream cheese, sugar, egg, vanilla, almond, flour, baking powder, kosher salt, course sugar, parchment paper

Taken from www.food.com/recipe/cream-cheese-pretzel-cookies-37103 (may not work)