I love the simplicity of this cookie dough! No need to refrigerate and it holds its shape perfectly! Just mix, cut and bake! Yields 24-36
1/2 teaspoon salt
3 cups all purpose flour
1 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
1 egg
1 cup unsalted butter (Land O Lakes)
3 cups all purpose flour
1 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
1 egg
1 cup unsalted butter (Land O Lakes)
1. Preheat oven to 350 F.
2. In mixing bowl, cream butter and sugar until smooth, about 3 minutes. Scrape sides of bowl.
3. Beat in egg, vanilla and almond extracts. Scrape sides of bowl.
4. In a separate bowl, whisk together flour, baking powder and salt until combined.
5. With mixer on low, add dry ingredients to creamy mixture a little at a time until combined.
6. If the dough looks crumbly mix for 30 - 60 seconds longer. The dough should be pulling away from the sides of the bowl.
7. Divide dough into 2 - 3 batches, roll out onto a floured surface at 1/4 inch thick, and cut shapes.
8. Bake at 350 for 6 - 8 minutes.
9. Cool on cookie sheet until for 3- 5 minutes to finish setting then move to cooling rack.
10. Ice cookies when completely cool.
