Ingredients:

  • 1 cup (2 sticks / 227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • ½ teaspoon (2.5ml) almond extract
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • ¼ teaspoon (1.25ml) salt
  • ½ teaspoon baking powder
  • Sprinkles (optional)
  • Sanded Sugar (optional)
  • Toasted almonds (optional)

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg, vanilla extract, and almond extract until well combined.
  3. In a separate bowl, whisk together the flour, salt, and baking powder.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 hours).
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll out the dough to about ¼ inch thickness. Use cookie cutters or a knife to cut out desired shapes.
  8. Place the cookies on the prepared baking sheets, leaving a little space between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden.
  9. Transfer the cookies to a wire rack to cool completely. Garnish as desired with sanding sugar or sprinkles while still warm (optional).