3 cups unbleached, all-purpose flour
1 1/2 teaspoons baking powder
1 cup sugar
1 cup unsalted butter (room temperature)
1 teaspoon pure vanilla extract
1 ½ teaspoons pure almond extract - I omit this
Preheat oven to 170 degrees Celsius.
Combine the flour, salt and baking powder and set aside.
Cream the sugar and butter until light in color.
Add the egg and extracts to the butter mixture until just combined.
Add the flour mixture in 3 parts, each time beating until just combined. Don’t forget to scrape the sides and bottom of the bowl and don’t worry if the dough is a bit crumbly. You can simply knead the bits in before you roll it out.
Roll out your dough, cut your cookies, and transfer them to an ungreased baking sheet. I prefer to position cookie dough in between sheets of parchment or wax paper.
Place the baking sheet with cookie dough cut-outs in the freezer for 5 minutes (this helps the cookies to retain their shape).
Bake for about 10 to 12 minutes, keeping an eye on the oven around 8 minutes as small cookies tend to bake faster.
Let the baked cookies sit for a couple minutes on the baking sheet before transferring to wire racks to cool.
Recipe from bake@350
Happy baking ....jue