Heat oven to 375 degrees and line cookie sheets with parchment paper.

Cream butter and cream cheese in mixer bowl. Slowly add sugar and beat until fluffy. Beat in egg, add flour, baking powder and vanilla. Mix Well.

Chill dough for at least 1 hour. Shape into 1 inch balls, and dredge in superfine sugar or caster sugar.

Place on lined cookie sheet, spacing them about 1 1/2 inches apart. One thing I don’t want you to skip, however, is slightly flattening the dough balls before baking.

Bake for 8-10 minutes, or until the edges become slightly golden brown. They should look slightly under-baked (otherwise they won't be chewy).

Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely.

* If desired, sprinkle with powdered sugar once cooled, but do not overdo it because they are sweet enough.

You’ll get no less than 2 dozen cookies out of this dough. Cookies can be stored in an airtight container for 3-5 days.