Perfect Vanilla Almond Cut-out Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 cups All-purpose flour, unbleached
  • 1/2 tsp Almond extract, pure
  • 2 tsp Baking powder
  • 1 cup Granulated sugar
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter, salted

Found on chewoutloud.com

Description

Ingredients

• 3 cups unbleached, all-purpose flour
• 2 teaspoons baking powder
• 1 cup granulated sugar
• 1 cup (2 sticks) salted butter, cold & cut into chunks
• 1 large egg
• 1 tsp pure vanilla extract
• ½ tsp pure almond extract

Directions

• Preheat oven to 350, with rack on lower middle position. Line baking sheets with parchment paper.
• In a bowl, whisk together the flour and baking powder. Set aside.
• In the bowl of a stand mixer fitted with paddle attachment, blend the sugar and butter until light and fluffy, about 2 min. Add the egg and extracts and mix to fully incorporate.
• Switch to low speed. Gradually add the flour mixture in 2 batches, beating just until combined, stopping to scrape down the sides and bottom of bowl as needed. Do not over beat.
• The dough is a bit crumbly; Use your hands to work it into a smooth ball for rolling.
• Roll on a floured surface to about ¼ thick and cut into shapes. Place on parchment lined baking sheets and freeze for 5-10 minutes and immediately bake for 9-11 minutes (freezing helps them retain their shape upon baking.) For smaller shapes, bake 7-8 minutes.
• Let cool 2-3 min on baking sheet and transfer to a cooling rack. Let cookies cool completely before decorating.
• Cookies will keep nicely at room temp in airtight container for several days.