The way I find my recipes on the Internet, I think of a dessert combination and google for recipe hoping someone else out there has thought of it and then I try to see what I can do to make it better/different. In this case, it was cheesecake in cookie form and I didn’t alter it one bit. It has a thicker and more edible consistency than cheesecake batter (which I do not recommend you eat) and is not as ridiculously sweet like cream cheese frosting.

Ingredients:

• ½ cup cream cheese; softened
• ½ cup butter; softened
• 1 cup sugar
• 1 egg
• ¼ tsp. salt
• ¼ tsp. baking powder
• 1 cup flour

1. Preheat oven to 350ºF.
2. In a large bowl, beat together butter and cream cheese. Gradually beat in sugar at medium speed until light and fluffy. Beat in egg and salt.
3. Whisk together baking powder and flour in a small bowl and, mixing on low speed, add to cream cheese mixture.
4. Drop by rounded tablespoonfuls onto parchement-lined cookie sheets. Bake for 12-14 minutes or until the bottom edge just barely turns brown. Cool on wire rack. Dust with icing sugar as desired.