Directions: |
Directions:
In a medium bowl, mix together the flour, baking powder and salt and set
aside.
Using a hand mixer or stand mixer, beat the cold butter and sugar
together until it’s creamy and totally smooth. Be patient. It will seem like it’s not coming together but it will -- it will take about 3 minutes.
Add the egg, almond extract and vanilla and beat again for 30 seconds.
Add the flour mixture to the wet and mix until combined. I often finish this part by hand with a wooden spoon. If the dough feels too sticky to
roll, you can add in another TBSP of flour.
Divide the dough into 2 equal halves and place each ball onto either a lightly floured baking mat or lightly floured piece of parchment. Flour the
rolling pin and roll to 1/4" thickness. Do the same with the other ball.
Cover both rolled out pieces of dough with plastic wrap, stack on one another and refrigerate for a minimum of 1 hour - up to overnight. In the
winter, I put them on my deck!
Once you’re ready to bake the cookies, preheat your oven to 350F and line
your baking sheets with parchment. Cut out your desired shapes, place
on your baking sheets, and leave 2" between each cookie. Re-roll the
dough until it is all used up!
directions
1.
In a medium bowl, mix together the flour, baking powder and salt and set
aside.
2.
Using a hand mixer or stand mixer, beat the cold butter and sugar
together until it’s creamy and totally smooth. Be patient. It will seem
like it’s not coming together but it will -- it will take about 3 minutes.
3.
Add the egg, almond extract and vanilla and beat again for 30 seconds.
4.
Add the flour mixture to the wet and mix until combined. I often finish
this part by hand with a wooden spoon. If the dough feels too sticky to
roll, you can add in another TBSP of flour.
5.
Divide the dough into 2 equal halves and place each ball onto either a
lightly floured baking mat or lightly floured piece of parchment. Flour the
rolling pin and roll to 1/4" thickness. Do the same with the other ball.
6.
Cover both rolled out pieces of dough with plastic wrap, stack on one
another and refrigerate for a minimum of 1 hour - up to overnight. In the
winter, I put them on my deck!
7.
Once you’re ready to bake the cookies, preheat your oven to 350F and line
your baking sheets with parchment. Cut out your desired shapes, place
on your baking sheets, and leave 2" between each cookie. Re-roll the
dough until it is all used up!
8.
Bake 9-11 minutes until they are barely golden on the bottom. After 5
minutes, transfer to a wire rack to completely cool before icing.
Bake 9-11 minutes until they are barely golden on the bottom. After 5 minutes, transfer to a wire rack to completely cool before icing.
|
This recipe for Vanilla Sugar cookies is from