Subscription Members ONLY
Exclusive Cookie of the Month: Signature Sugar
Yield: 18 Cookies (2 oz each)
- 3/4 cup unsalted butter, slightly softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- 2 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Preheat oven to 350° F.
In a large bowl with handheld mixer or stand mixer, beat the butter until creamed and smooth - about 1 minute.
Add the sugar and beat on high speed until light and fluffy - about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the egg, vanilla and almond extract & beat on high until fully combined - about 2 minutes.
Whisk the flour, baking powder and salt together in a medium bowl. Turn the mixer to low and add half of the flour mixture, beating until just combined. Add the rest of the flour and continue mixing until just combined.
Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper to about 1/4" thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 1 day.
Chilling is mandatory! If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
When ready to bake, remove one of the dough pieces from the refrigerator and cut out shapes with a cookie cutter. Transfer the cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all of it is used.
Bake for 8-9 minutes, until very lightly colored on top and around the edges.
Allow to cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely before icing (if you choose to do so!)