Servingsservings
Prep time
10
minutesCooking time
8
minutesCalorieskcal
Ingredients
1 1/2 cups (180 g) powdered sugar
2 sticks/1 cup (226 g) unsalted butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
1 large egg
2 3/4 cups (330 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
Directions
- Using the paddle attachment of a stand mixer, beat sugar, butter, vanilla and almond extract, and egg until light and fluffy, about 2 minutes. Stop the bowl once to scrape down the sides.
- Add in the flour, baking soda, cream of tartar, and salt. Mix on medium-low until the dough just starts to come together. Do not over mix. Scrape the dough into a ball, then shape into a 1/2″ thick circle. Cover with plastic wrap and chill for at least 1 hour.
- After the dough has chilled, removed from refrigerator and preheat oven to 375 degrees Fahrenheit. Prepare 2 cookie sheets by either lining with parchment paper or spraying lightly with cooking spray.
- Roll to 1/4 inch (6 mm) thick. Cut into shapes. Place on pan with at least 1/2 inch between cookies. Bake for 7-8 minutes, until the bottom just starts to turn golden and center looks set. Allow to cool on pan for 5 minutes before removing from sheet to cooling rack.
- When cookies are completely cooled, frost.
Notes
- Adapted from Betty Crocker’s New Cookbook.