Avocado Creamcheese Cookies

So happy!! ~ I made it to the Foodbuzz Daily Top 9 on this post :))

Avocado cookies?? Never heard before! Yes I saw this interesting recipe ~ Avocado Creamcheese Cookies at Angie's Recipes blog in December last year and I promised myself I am going to make this when I am free. You can't taste avocado in the cookies but because avocado is smooth in texture and creamier, it can substitute for butter and avocado is very healthy that can lower LDL (bad) cholesterol and maintan HDL (good) cholesterol. So here it is, this pretty little cookies is healthy with no eggs too! Very delicious with the mild flavor of lemon and not too sweet to like my liking. Please visit Angie's food blog has great food photographs and recipes that you should not miss!

Recipe adapted from Angie's Recipes

I doubled the recipe as the packing of Philadelphia cream cheese is 250g

200g Butter (room temperature)

1 Avocado, mashed

250g Cream cheese

260g Icing sugar

5 tbsp Lemon juice

1/2 tsp Vanilla extract

1 tbsp Poppy seeds (poppy seeds are classified as prohibited goods in S'pore), can use black sesame seeds to substitute

460g All purpose flour

1 tsp Baking soda

Method:

Line 2-3 baking trays with paper. Cream butter, mashed avocado, cream cheese and sugar together. Add lemon juice, vanilla extract and beat until light and fluffy.

Add in flour, baking soda and mix until incorporated. Fill your piping bag fitted with a star tip half full with cookie batter and pipe out cookies onto the prepared trays.

Preheat oven to 190C/375F. Bake for 12-15 minutes until the cookies are lightly golden. Transfer them on the wire rack to cool and store in an airtight container.

**I received some feedback from my friends for this recipe. Increase the icing sugar a little more (270-280g) and add vanilla extract to 1 tsp. (updated 16/Jan 2011)