Recipe Station

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.In a large bowl, use an electric mixer to beat together the butter and cream cheese until light and fluffy. Add sugar and vanilla; beat until well combined. Add eggs one at a time, beating each one into mixture until completely combined before adding the next one. Gradually add in flour mixture, and third at a time, and beat until uniformly mixed.

Cover and refrigerate for at least 2 hours; dough may be refrigerated for up to 24 hours.

SHAPE DOUGH AND BAKE: Preheat oven to 350 degrees. Line large baking sheet with parchment paper or a silicone mat. Form walnut size balls (2 tablespoons) of chilled cookie dough. (A medium cookie scoop is the easiest way to achieve uniform cookie portions.) Roll each dough ball in powdered sugar until evenly coated. (NOTE: Dough is very sticky, so it's easier if you first drop mounds of dough into the powdered sugar without handling it, and then roll it around in the sugar with your hands.) Place on baking sheet 2″ apart.

BAKE for 12-15 minutes, until they are set with no visible wet areas, but not browned at all. (Be careful not to overcook them so they'll be soft and slightly gooey when they've cooled.) Remove from oven and rest on pan for 5 minutes before transferring cookies to cooling rack. Cool completely. Dust with additional powdered sugar, if desired.

Makes 32 cookies, 3-1/2 inch diameter after baking.

STORE in an airtight container at room temperature. Cookies may be baked ahead and frozen for up to one month; thaw and sprinkle with a fresh dusting of powdered sugar before serving.

FOR 15 JUMBO COOKIES (baked 4-1/2 inch diameter): Form dough into golf ball size balls, bake 18-20 minutes.