Ingredients Jump to Instructions ↓

  1. 1 cup unsalted butter

  2. 1 cup sugar

  3. 3/4 t salt

  4. 1 1/2 t baking powder

  5. 2 t vanilla extract

  6. 1/2 t almond extract

  7. 1 large egg

  8. 1/4 cup heavy cream or sour cream (I used heavy cream)

  9. 3 T cornstarch

  10. 3 cups unbleached all-purpose flour

Instructions Jump to Ingredients ↑

  1. In a medium bowl, beat the butter, sugar, salt, baking powder, vanilla, and almond extract until light and fluffy. Add the egg and beat well. Add half the cream, all of the cornstarch, and half of the flour; beat well. Add the remaining cream and flour, mixing just until all of the ingredients are well incorporated. Divide the dough in half, flatten into rounds, and wrap well. Refrigerate for 1 hour or more, to facilitate rolling. Preheat the oven to 350 degrees. Lightly grease (or line with parchment) two baking sheets. Transfer your chilled dough to a lightly floured work surface and place a piece of plastic wrap over it while you roll it out to keep it from sticking to the rolling pin. Roll the dough to ⅛ to ¼ inch thick. Cut it into the shapes of your choice and transfer to the prepared baking sheets. Bake the cookies for 10-12 minutes (I baked mine for 9 minutes), until they are set but not browned. Remove them from the oven and let cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely. Use a metal spatula to pick up one cookie; if it seems fragile or breaks, let the cookies continue to cook until you can handle them easily.


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