Description
This recipe is adapted from the Vermont Creamery website, so they get all the credit for developing it. I just want to share and direct folks to their site to learn more about their awesome products.
Ingredients
Scale
- 3 cups (about 400 grams) all-purpose flour (plus a bit extra for rolling out the dough)
- 1 teaspoon baking powder
- 1/4 teaspoon table salt
- 1 cup sugar
- 8 ounces (1 cup or 230 grams) cultured butter (I used Vermont creamery 82% butterfat with sea salt) cold, cut into chunks
- 1 large egg (at room temperature
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Combine flour, baking powder and salt, and sift together into a small bowl.
- Place cold butter and sugar into the bowl of a stand mixer fitted with paddle attachment. Beat at medium speed until well combined.
- Add egg, vanilla and almond extract. Beat until well mixed.
- Gradually add dry flour mixture and beat at low speed until just combined.
- Use your hands to compress the dough together a bit, smoothing and forming the dough into a ball.
- Take a portion of the dough (I usually do about a quarter of the dough at a time) and roll out onto a lightly floured surface to make a disc about 1/8th inch thick.
- Cut into shapes with cookie cutters. Place onto parchment lined cookie sheets. Bake 7 to 10 minutes or just until the cookies are getting brown around the edges. Cook on cookie sheets for several minutes, then transfer the cookies to a cooling rack.