Cream cheese cookies

Whisk together 210 g all-purpose flour, half a teaspoon of baking powder and half a teaspoon of salt; set aside.

In a stand mixer with the paddle (or a hand mixer and big bowl), mix 113 g soft room-temperature butter with 113 g cream cheese until combined; scrape down. If the butter is not soft, microwave at 50% power in 10-second bursts.

Add 200 g granulated sugar and mix on medium high for a few minutes until light and fluffy.

Add one large room-temperature egg and two teaspoons of vanilla; scrape the bowl down.

Add the dry ingredients and mix on the lowest setting until almost combined; finish by hand with a spatula without overmixing.

Cover and refrigerate at least an hour, or overnight.

Toward the end of the chill, preheat the oven to 375F and line two rimmed baking sheets with parchment.

Scoop roughly two-tablespoon portions and roll into balls with lightly wet hands; space about two inches apart.

Variation: add the zest of an orange, or the zest of a lemon and a half, with the butter at the start.

Bake one tray at a time at 375F for about 10 minutes, until the edges are just turning golden; start checking at 8 minutes.

Once cool, finish with a light dusting of powdered sugar.

Variation: drizzle with a simple glaze flavoured with vanilla, fruit juice or dark rum, or with dark or white chocolate.

Store in a sealed container at room temperature for two days, or freeze up to two months between layers of parchment.