Mini Carrot Cookies

• In a large bowl or the bowl of a stand mixer, beat 1/2 cup (1 stick) unsalted butter and 1/4 cup cream cheese on medium speed with a hand mixer until smooth.
• Next, add 1 cup granulated sugar and mix on a medium-high speed for a couple of minutes, until the mixture becomes lighter in color.
• Add in 1 egg yolk, 1 tsp vanilla bean paste or vanilla extract, and 1 tsp almond extract (optional). Mix on a medium speed until incorporated. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
• Then, add 2 cups flour, 2 tsp cornstarch, 1/2 tsp fine salt, and 1/4 tsp baking powder to the butter mixture and mix at a low speed until it is JUST incorporated. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is properly mixed together.
• At this point, the dough should still be pretty sticky. Divide the dough into three equal-sized portions. Scoop one-third of the dough into a separate bowl and use green gel food coloring to color it green. Color the remaining two-thirds of the dough orange with gel food coloring. Wrap each color of dough in a piece of plastic wrap. I like to flatten the dough out into a rectangle that's about 1/3 inch thick to make it easier to scoop from later.
• Chill the dough in the fridge for about 30 minutes, in the freezer for 10 minutes, or in the fridge overnight.
• Preheat the oven to 350 F / 175 C for about 30 minutes before you plan to start shaping the cookies, and line two large baking sheets with silicone baking mats or parchment paper. Set aside.
• Unwrap each portion of cookie dough so that it's sitting on top of the plastic wrap. Use a 1/2 tsp measure to scoop the orange dough, then use your hands to roll the dough into the shape of a carrot (mine were just shy of 1 inch long). Then, add some lines to the sides of the carrot with a small offset spatula or knife to give it a little more dimension.
• Then use a 1/4 tsp measure to scoop the green dough, then use a small knife to score the dough and make it look like a carrot top. Carefully place the carrot on top of the green dough, and gently press it down so that they stick together. Place the carrot cookies about 1 inch apart on the prepared baking sheets (they don't spread much) and repeat with the remaining dough.
• Chill the cookies (pan and all) one more time in the fridge for 15 minutes or the freezer for 5 minutes to help them keep their shape as they bake.
• Bake one sheet of cookies at a time. Bake for 9-10 minutes on the middle rack of your oven. Rotate the pan halfway through to help them bake more evenly. Keep a close eye on the cookies and be sure to pull them out before the edges start to brown. I like to poke one of the cookies to test for doneness. The outside should be slightly firm, like it has a soft crust. It's ok if it's still a little bit soft, but it should not be soft like dough, and you shouldn't leave a big fingerprint. When in doubt, err on the side of undercooking! The cookies will continue to firm up on the pan as they cool.
• Let the baked cookies cool fully on the pan, then enjoy!