Step 1: Ingredients:
17 oz package of Gluten-Free Brownie Mix
8 oz block of cream cheese (room temperature)
4 oz stick of butter (room temperature)
1 egg (room temperature)
1 teaspoon Almond Extract
1 1/2 Tablespoons Spice Blend*
1/2 cup Powdered Sugar
*Spice Blend Ingredients:
2 teaspoons Cinnamon
1/4 teaspoon Allspice
1/4 teaspoon Cloves
3 green Cardamom Pods
1/8 teaspoon Black Pepper
(Note: It is strongly recommended that you use whole spices that you grind right before use for this recipe, however; pre-powdered spices can be used)
Step 2: Spice Blend
Step 3: Start the Base
Step 4: Add the Brownie Mix
Step 5: Transfer to a Freezer Safe Bowl
Step 6: Preheat Oven and Shape the Cookies
Remove the dough from the freezer and scoop out spoonfuls of dough into your hands and form into a ball.
Roll the ball in Confectioners or Powdered Sugar to coat. (I find it easier to put the powdered sugar in a measuring cup and swirl the dough around the cup to coat it.)
Please note that the dough will become more sticky the longer it is out of freezer. If it becomes too sticky to handle comfortably, simply pop it back into the freezer for a few minutes.
At this point you can either:
Place jon an ungreased cookie sheet and bake until the cookie is firmly set in the center. Remove them from the oven and allow them to sit for five minutes before transferring them to a cooling rack.
OR you may place the coated cookie dough in a freezer safe container with a lid and store until you are ready to bake them using the above instructions.