Ingredients:

  • 1 cup (227g) unsalted butter, slightly softened
  • 1 cup (200g) granulated white sugar
  • 1 large egg, room temperature
  • 1.5 tsp high-quality vanilla extract
  • 0.5 tsp almond extract
  • 3 cups (375g) all-purpose flour
  • 2 tbsp cornstarch
  • 0.5 tsp fine sea salt

Instructions:

  1. Cream the fats. Beat the 1 cup unsalted butter and 1 cup granulated sugar in a large bowl.
  2. Incorporate the aromatics. Add the 1 large egg, 1.5 tsp vanilla, and 0.5 tsp almond extract.
  3. Sift the drys. Whisk together the 3 cups all purpose flour, 2 tbsp cornstarch, and 0.5 tsp fine sea salt in a separate container.
  4. Combine the mixtures. Gradually add the dry ingredients to the wet mixture on low speed.
  5. Divide and prep. Split the dough into two equal portions and flatten them into discs.
  6. Roll it out. Place a disc between two sheets of parchment paper and roll to 1/4 inch thickness.
  7. Chill the sheets. Slide the rolled out dough (still in the parchment) onto a baking sheet and refrigerate for 45 minutes.
  8. Cut the shapes. Use your favorite cutters to stamp out shapes.
  9. Bake the batch. Place cookies 2 inches apart on a lined sheet and bake at 350°F (180°C) for 9 to 11 minutes.
  10. Cool completely. Transfer to a wire rack after 5 minutes on the baking sheet.