Ingredients
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- 1 cup butter room temperature
- 1 brick 8-oz. cream cheese, room temperature
- 2 ¼ cups flour
- ¼ teaspoon salt
- ¼ cup powdered sugar
- 1 egg yolk
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 2 cups milk chocolate chips
- 3/4 teaspoon cinnamon
- 1 egg
- 2 tablespoons sanding sugar or regular sugar
- 1 teaspoon flaked sea salt
Instructions
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Mix together butter and cream cheese in the bowl of an electric mixer until combined.
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Add flour, salt, powdered sugar, egg yolk, vanilla and almond extracts. Mix until the dough just comes together, being careful to not overwork the dough. It’s okay if there are still some pieces of butter.
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Turn the dough out, separate into two pieces, form into two disks, wrap in plastic wrap, and chill for at least 4 hours, preferably overnight.
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When ready to bake, remove the dough from the fridge and let sit at room temperature for 15 to 20 minutes.
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Line 2 baking sheets with parchment paper and set aside.
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Melt chocolate using a double boiler or microwave and mix in 1/2 teaspoon cinnamon.
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Dust your surface with flour and roll dough into a circle about 1/16th of an inch thick.
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