Makes 4 dozen cookies.
Ingredients:
1 cup softened butter
2 cups sugar
2 eggs
2 teaspoons vanilla
1-2 teaspoons almond extract(I love almond so I do 2)
3 1/2 cups flour
1 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
Method:
Add butter and sugar to the bowl of a mixer. Attach a paddle attachment and mix until smooth, about 2 minutes. Add the eggs and mix until light and fluffy, 2 more minutes. Add the vanilla and almond extracts and mix until combined. Add the flour, baking soda, baking powder and salt and mix until it just comes together in a ball. It will go through a ‘wet sand’ period, but keep mixing until it can be pressed together and stays.
Heat the oven to 350 degrees. Dump the dough onto a floured work space. Roll out until 1/4 inch thick. Use a 2 inch cutter and cut out as many as you can, placing each circle onto a parchment lined baking sheet. Sprinkle the tops with a little white sugar before baking for 8-10 minutes. You don’t want the cookies to brown at all, they should still look slightly soft on top. Let them cool for a minute on the baking sheet before placing them on a cooling rack.
Squish the rest of the dough back together, roll out again and cut out the remaining cookies try not to add more flour or over work the dough or the cookies won’t be tender.
1 cup flour = 150g
1 cup sugar = 200g