Preheat oven to 350°F (176°C)

Grease your cookie sheet or use parchment paper.

Cream all the ingredients together except the flour.

Slowly add the flour, mixing with a heavy-duty mixer until fully incorporated.

Use a cookie scoop (I used the purple 1/8-cup scoop) and place each scoop about 2 inches apart on a greased cookie sheet. You can use parchment paper or a silicone mat as well.

Next, push the center of the cookies with a small glass bottom or tart pusher, but not all the way through.

I bake my cookies for 10-12 minutes. (please note *whole wheat takes longer to bake-9-10 minutes).

Cool on cool on cooling racks.

Frosts 1 bundt cake, 3-4 dozen cookies, or 3 dozen cupcakes.

1/2 cup butter, softened

1-eight-ounce cream cheese (softened)

3 to 3-1/2 cups powdered sugar

1-2 teaspoons vanilla

Cream the butter and cream cheese together, then slowly add the powdered sugar until you reach the desired thickness. Add the vanilla until blended.