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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

No-Spread Vanilla Almond Sugar Cookies Recipe

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This recipe for No-Spread Vanilla Almond Sugar Cookies is from The Kimball Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup (2 sticks) of salted butter, softened
1 cup granulated sugar
1 egg
1 TB vanilla extract
1 TB almond extract
1/2 tsp. salt
3 - 3 1/2 cups all-purpose flour
Directions:
Directions:
Cream together softened butter and sugar. Add the egg, vanilla, almond, and salt to the butter-sugar mixture and mix in. Add 3 cups of the flour and incorporate. Add the rest of the flour and mix. You can tell the dough is ready when it no longer sticks to the sides of the bowl. When you handle it, it has a little give, but does not stick to fingers.

Roll out in between silpats (or parchment) to about 3/8 inch thick. Use flour for dusting only if you feel it's necessary. Cut, then chill the cut cookies in the freezer for 15-20 min (or 20-30 in the fridge) before baking. Bake on parchment-lined baking sheets at 375º for 10-15 minutes, or until completely baked. If in doubt, gently press on the center of the cookie and if it starts to spring back they're ready.
Number Of Servings:
Number Of Servings:
18 regular-sized cookies
Personal Notes:
Personal Notes:
From Lolly's Home Kitchen

 

 

 

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