- 2 sticks unsalted butter, softened
- 1 cup confectioner’s sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ teaspoons almond extract (optional)
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
How to make it
Cream butter and sugar with a hand mixer or a standing mixer fitted with a flat beater. Add egg and blend well.
Add extract(s) and blend. Mix flour and salt in a separate bowl and gradually add to wet mixture, blending on low speed to combine.
Cover and chill dough in the refrigerator for 2 hours. Preheat oven to 375 degrees. Briefly knead and roll out dough on a floured surface with a floured rolling pin about 1/8 to 1/4 inch thick.
Cut out cookies with a cookie cutter and bake on parchment paper-lined baking trays for 14-16 minutes until edges are golden. Smaler cookies may take fewer minutes and larger cookies up to 18 minutes.)
Yields: 8-10 large cookies, 20-25 smaller cookies.
Also, see 8 Decorated Christmas Cookies.
Recipes and photos by Meaghan Mountford, author of Cookie Sensations and editor of Craft Gossip.