Ingredients:

  • 3 cups all-purpose flour (spoon and leveled)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions:

  1. In a medium bowl, combine the flour, salt, and baking powder. Whisk well to ensure the leavener is evenly distributed.
  2. In your mixer, beat the room-temperature butter and sugar for a full 3 to 4 minutes until the mixture is light, pale, and fluffy—like thick whipped cream. This incorporates the necessary air for structure.
  3. Beat in the egg, followed by the vanilla and almond extracts. Mix just until combined. The mixture might look slightly curdled, which is acceptable.
  4. Add the flour mixture gradually on the lowest speed. Stop mixing the second the dough comes together and looks shaggy. Avoid overmixing to prevent gluten activation.
  5. Divide the dough into two disks. Place one disc between two large sheets of parchment paper. Roll it out immediately to a precise 1/4 inch thickness. Stack the rolled, parchment-sandwiched sheets onto a baking tray and chill for a minimum of 2 hours, until rock solid.
  6. Preheat the oven to 350°F (175°C). Line new baking sheets with fresh parchment. Remove one sheet of cold dough, peel off the top parchment layer, and quickly cut your shapes. Place the shapes directly onto the prepared sheet. Bake for 9 to 12 minutes (average 11 minutes). The edges should be set and barely kissed with gold, and the centers should be pale and dry.
  7. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely before decorating.