Bring all ingredients to room temperature.
If you are baking some cookies and not freezing the whole dough, preheat oven to 350 F.
In a bowl, beat together butter and cream cheese for 1 minute. Add sweetener and beat until combined
Add egg yolks, vanilla and almond extract and beat to incorporate.
Combine salt and the almond flour and add to the mixture. Beat until just combined.
Using a small cookie scoop (about 2 tbsp of dough) shape balls from the dough.
Place on a baking sheet, leaving space between the cookies.
Press with your palm to flatten. Top with sprinkles (optional).
Bake (no chilling required) for 12-14 minutes, until the tops are a light golden color.
Let the cookies cool completely on the baking sheet.
Place in zip lock bags and keep at room temperature for up to a wee