5 oz. Cream Cheese- ½ cup Ahuacatlán Natural
- 7 oz. Powder Sugar
- 7 oz. All-purpose flour
- 2 eggs
- 1 tsp. vanilla extract
Preheat the oven to 320°F.
In a blender, add the cream cheese and blend to medium speed until it’s creamy.
Without turning the blender off, slowly add the powder sugar and the Ahuacatlan Natural until fully incorporated. Slowly, add the flour.
Fold in the 2 already beaten eggs. Add the vanilla extract.
Let the mixture sit for a few minutes.
Grease the heart-shaped-cookie molds with a little bit of Ahuacatlan Natural. Pour the mixture in them. Bake for 12 minutes at 320°F.