18 ounce package cream cheesesoftened and room temp, even warm!
2 1/2cupsall-purpose flour
Preheat your oven to 350 °F. Line your cookie sheets with parchment paper.
In a large bowl, cream together the butter and cream cheese until the cream cheese has fully incorporated and there are no lumps. Making sure that your cream cheese is warm helps with this incorporation.
Beat in the icing sugar, one cup at a time, until light and fluffy.
Beat in the egg yolks, vanilla and almond extract.
Whisk together the flour, baking powder and salt, then stir into the butter mixture until completely combined.
Chill the dough in your refrigerator for 20-25 minutes.
Roll the dough into 1-inch balls and place on the cookie sheets.
Make an indentation in the center of each cookie ball with your thumb, fill with jam or press a peppermint candy into the indentation.
Bake the cookies for 12-15 minutes in your oven. The bottoms and sides should JUST be browned, no more.
Remove the cookies and cool on the baking sheets, then remove to a wire baking rack to cool completely.