Soften butter at room temperature for 10 minutes.
Mix the butter, sugar and salt into a mixing bowl. Whip with mixer until soft and fluffy.
Add cream cheese and mix well. Add MARIGOLD Sweetened Creamer and continue whipping.
Gradually sift the self-rising flour and fold in the mixture until fully combined.
Pre-heat oven at 170°C.
Pipe the dough into desired moulds.
Place sliced almonds on cookies.
Bake for 10 minutes or until golden brown.
Cool cookies on a rack before storing in an airtight container.
For soft, chewy cookies, add an additional ½ can of MARIGOLD Sweetened Creamer to the batter.