1 c. unsalted butter, softened
1 pkg. (3 oz.) cream cheese, softened
1 c. granulated sugar
1 egg
1 tsp. vanilla or almond extract
1 1/2 c. crushed peanut brittle
2 1/3 c. all-purpose flour
1/2 tsp. baking soda
Additional granulated sugar, for sprinkling

In a medium bowl with an electric mixer on medium speed, beat butter, cream cheese and sugar until light and fluffy. Add egg and vanilla; beat until blended. Fold in peanut brittle. Add flour and baking soda; stir to make a soft dough. Cover bowl and refrigerate at least 3 hours.

Shape dough into 1 inch balls. Place balls, about 2 inches apart, on ungreased baking sheets. Dip tines of fork into flour and press tines across tops of cookies to flatten; press again to opposite direction. Sprinkle cookies with granulated sugar.

Bake in a preheated 350 degree oven for 10-12 minutes, or just until cookies are golden. Remove from baking sheets and let cool completely on wire racks. Makes 4 dozen cookies.