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Cover the dough and refrigerate at least 3. Add flour cream of tartar baking soda and salt.

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Preheat the oven to 350F.

. Gradually stir in dry mixture just until blended. Cream butter cream cheese sugars egg and almond in large bowl or Kitchen-Aid until fluffy. Beat in eggs until smooth.

Scoop a 2-3 heaping tablespoons of cookie dough. Add eggs and mix well. Cover the dough and refrigerate for at least an hour.

Beat in eggs one at a time then beat in vanilla. Add the butter sugar and cream cheese into a large mixing bowl or standing mixer and beat for 2-3. Shape into walnut-size balls.

Cream together sugar butter sour cream and vanilla. Place on baking sheet and. In a medium bowl combine flour baking powder and salt.

Line a baking sheet with parchment paper. Roll the dough into walnut-sized balls. In a large bowl cream together butter and sugar until fluffy.

Slowly stir in oil vanilla baking soda cream of tartar salt and flour. In a large bowl or stand mixer fitted with a paddle attachment cream the butter and sugar together at medium speed until light and fluffy about 1 to 2 minutes. Add the butter granulated sugar and powdered sugar to a mixing bowl.

Set the oven to 400 degrees and use parchment paper to line a baking sheet. Preheat oven to 375. Chill for easy handling.

Preheat the oven to 375F and line a couple of cookie sheets with parchment paper.

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