Ingredients:

  • 1 cup (226g) unsalted butter, softened to 65°F
  • ¾ cup (150g) granulated sugar
  • 1 large egg (50g), room temperature
  • 2 tsp (10ml) pure vanilla extract
  • ¼ tsp (1.25ml) almond extract
  • 2 cups (250g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • ½ tsp (3g) fine sea salt

Instructions:

  1. Preheat your oven to 350°F (180°C) and line two large baking sheets with parchment paper.
  2. In a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 4 minutes until the mixture is pale ivory and aerated.
  3. Add the room temperature egg, vanilla extract, and almond extract. Beat for an additional minute until the emulsion is glossy and smooth.
  4. Sift the all-purpose flour, cornstarch, and fine sea salt directly into the bowl. Turn the mixer to the lowest setting and mix just until the flour streaks disappear.
  5. Transfer the dough to a cookie press or a piping bag with a large star tip. Pipe shapes onto the prepared baking sheets, spaced 2 inches apart.
  6. Bake for 10 minutes or until the edges are golden brown and the bottoms are a light mahogany color. Allow to cool on the sheet for 5 minutes before transferring to a wire rack.