Ingredients: |
Ingredients: 24 tablespoons unsalted butter, softened
1 ½ cups granulated sugar
3 tablespoons cream cheese, softened
1 large egg
2 large egg yolks
1 teaspoon McCormick® vanilla extract
½ teaspoon McCormick® almond extract
1 teaspoon kosher salt
3 ½ cups all purpose flour, plus more for dusting
½ teaspoon baking powder
2 teaspoons cream of tartar
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Directions: |
Directions:Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture.
Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl.
Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour. Then beat on low speed, just until incorporated and the dough comes together.
Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days.
When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly.
On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼-inch (6mm) thick.
Dip cookie cutters of your choice in some extra flour and cut out shapes from the dough. Gather any excess dough into a ball and chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes.
Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Cool completely
Enjoy 😊 |
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