These cookies are very delicate to work with and require multiple chilling steps between each rolling of the dough. Be sure to keep the dough nice and chilled and you will be rewarded with light, wonderfully vanilla soft sugar cookies.
In a stand mixer, combine softened salted butter, cream cheese and the sweetener. Mix on medium speed until light and fluffy about 5 minutes.
Add in the almond flour, salt and vanilla.
Scoop out onto plastic wrap and wrap tightly into a disk. Refrigerate for 45 minutes or until the dough is firm.
Roll out the dough between two pieces of parchment paper until the dough is about ¼” thick. Freeze dough on a baking sheet for 10 minutes before cutting out shapes.
Cut cookies with a 2 ½” round cookie cutter. Use a spatula to scrape the cookie shapes off the parchment paper. If the dough starts to scrunch up, the dough needs to be frozen again for 10 minutes before continuing. Place cookies on a parchment lined baking sheet 2” a part and freeze them for 10 minutes before baking at 350 F. Bake for about 10 minutes, rotating the pan halfway through the baking time. Bake until lightly golden on the edges. Allow the cookies to cool on baking sheet until ready to handle, transferring them to cooling rack.