Vanilla Almond Cookies #Christmas #Cookies #Dessert

VANILLA ALMOND COOKIES

These cookies someone attained their appellative as Perfect Vanilla Almond Cut-out Cookies.  They are elementary, fuss-free, and hold their cause nicely after baking.  The conclusion is a smarmy, cutter, tasty cut-out cookie that can be decorated to your heart's collection.

Inalterable dark time I was making cookie plans, I saw these Flavorer Almond Cut-out Cookies that Joanne from Fifteen Spatulas joint.

I had already been debating the ever-urgent question of whether or not to do cut-outs this gathering.  I drink these significant debates within myself from case to quantify.

Then I saw that these cookies came out of a cooky playscript by Prioress at Heat at 350.  No arm twisting needful; done dealing.

Formerly the sun came out this greeting, these cut-out cookies were on the mentality and I promptly obeyed the play.

INGREDIENTS

• 3 cups unbleached, all-purpose flour
• 2 teaspoons baking powder
• 1 cup granulated sugar
• 1 cup (2 sticks) salted butter, cold & cut into chunks
• 1 large egg
• 1 tsp pure vanilla extract
• 1/2 tsp pure almond extract

INSTRUCTIONS

1. Preheat oven to 350, with rack on lower middle position. Line baking sheets with parchment paper.
2. In a bowl, whisk together the flour and baking powder. Set aside.
3. In the bowl of a stand mixer fitted with paddle attachment, blend the sugar and butter until light and fluffy, about 2 min. Add the egg and extracts and mix to fully incorporate.
4. Switch to low speed. Gradually add the flour mixture in 2 batches, beating just until combined, stopping to scrape down the sides and bottom of bowl as needed. Do not over beat.
5. The dough is a bit crumbly; Use your hands to work it into a smooth ball for rolling.
6. Roll on a floured surface to about 1/4″ thick and cut into shapes. Place on parchment lined baking sheets and freeze for 5-10 minutes and immediately bake for 9-11 minutes (freezing helps them retain their shape upon baking.) For smaller shapes, bake 7-8 minutes.
7. Let cool 2-3 min on baking sheet and transfer to a cooling rack. Let cookies cool completely before decorating.
8. Cookies will keep nicely at room temp in airtight container for several days.

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