Ingredients
Makes 12-20 cookies.
2 sticks (1 cup) unsalted butter, room temp
1 cup sugar
1/4 teaspoon salt
1 large egg
2 teaspoon vanilla extract
1 teaspoon almond extract (we use imitation)
3 cups all-purpose flour, plus extra for dusting
Instructions
Preheat oven to 350 degrees. Cream butter, sugar and salt together in a mixer with a paddle attachment until light and fluffy - roughly 2 minutes.
Add egg and extracts and mix to combine. Scrape sides of the bowl with a spatula.
Add in the flour, one cup at a time, mixing on a low speed between each addition until a dough forms.
Prepare baking sheet with parchment or silicone mat.
Dust the work surface with flour and roll out dough to 1/2 inch thick. Using any cutter you’d like, lay your cookie shapes on the baking sheet, evenly spaced apart.
Bake until the cookies don’t look shiny and are firm to the touch.
Let cool to room temperature and store in an airtight container until ready to decorate with my royal icing! Enjoy!