-2 ounces 1/3-less-fat cream cheese, softened
-1/4 cup unsalted butter, softened
-1/3 cup Sonoma Farm Blood Orange Infused Extra Virgin Olive Oil
-1 cup sugar, divided
-1 tablespoon 2%
-2 teaspoons vanilla extract
-1 large egg $
-8 ounces all-purpose flour (about 1 3/4 cups)
-3/4 teaspoon baking powder
-1/2 teaspoon salt
1. Place first 3 ingredients (through oil) and 2/3 cup sugar in a large bowl; beat with a mixer at medium speed until well blended. Add milk, vanilla, and egg. Beat until blended.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; gradually add to sugar mixture, beating until well blended. Cover and chill 30 minutes.
3. Preheat oven to 350°.
4. Place 1/3 cup sugar in a small bowl. Shape dough into 36 (1-inch) balls. Roll balls in sugar, and place 1 1/2 inches apart on large baking sheets coated with cooking spray. Flatten cookies slightly with bottom of a glass.
5. Bake at 350° for 9 minutes or until set in center. Cool on pan 2 minutes. Remove from pan; cool completely on a wire rack.