Cream Cheese Almond Cookies


  • 3½ cups (900g) unsalted butter

  • 2 cups (500g) castor sugar

  • 2 tsp (10g) salt

  • 2½ cups (625g) cream cheese

  • 1 can MARIGOLD Sweetened Creamer

  • 7 cups (900g) self-rising flour

  • 4 tbsp (60g) sliced almonds

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  1. Soften butter at room temperature for 10 minutes.

  2. Mix the butter, sugar and salt into a mixing bowl. Whip with mixer until soft and fluffy.

  3. Add cream cheese and mix well. Add MARIGOLD Sweetened Creamer and continue whipping.

  4. Gradually sift the self-rising flour and fold in the mixture until fully combined.

  5. Pre-heat oven at 170?C.

  6. Pipe the dough into desired moulds.

  7. Place sliced almonds on cookies.

  8. Bake for 10 minutes or until golden brown.

  9. Cool cookies on a rack before storing in an airtight container.

Chef's Tip:

For soft, chewy cookies, add an additional ½ can of MARIGOLD Sweetened Creamer to the batter.

Prep time: 30 minutes
Cooking time: 60 minutes
Serves: 200 pcs
MARIGOLD Evaporated Filled Milk (390g)