Ingredients
- ¾ cup Magical Butter
- 2 ¼ cups All-Purpose Flour
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ¾ cup Sugar
- 1 Egg, room temperature
- 2 teaspoons Pure Vanilla Extract
- ¼ teaspoon Almond Extract
Directions
- Whisk together the dry ingredients in a medium bowl and set aside.
- In a separate large bowl beat the butter and sugar together with a mixer on high speed. It should be completely smooth and creamy, about 2 minutes.
- Add the wet ingredients and beat on high speed until combined, about 1 minute. Scrape down the sides as needed.
- Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts, then place each portion onto a lightly floured surface. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky.
- Lightly dust one of the rolled-out doughs with flour once more and then cover with plastic wrap or aluminum foil. Refrigerate for at least 1 hour and up to 2 days.
- Once the dough is chilled, preheat oven to 350°F.
- Line 2 large baking sheets with parchment paper or silicone baking mats. Carefully remove one of the dough pieces from the refrigerator.
- Using a cookie cutter, cut the dough into shapes and place onto the baking sheets, about 3 inches apart from each other. Re-roll the remaining dough scraps and continue cutting until all the dough is used.
- Bake for 11-12 minutes or until lightly browned around the edges. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
- Decorate the cooled cookies with Magical Frosting or royal icing. Enjoy!
