Sugar Cookie Recipe - Single Batch (makes about 2 dozen cookies)
1 cup butter, softened
1 cup superfine sugar (or granulated sugar in food processor or blender for 30 seconds)
½ teaspoon salt
1 large egg yolk
1 large egg
1 Tablespoon vanilla extract
2 teaspoons almond extract or emulsion
2 ¾ cups all-purpose flour
Cream butter, sugar and salt with mixer set on medium speed until light and fluffy (about 3 minutes on speed 4 of a Kitchen Aid). Add egg yolk and continue to mix for another minute. Add whole egg, vanilla and almond extracts and mix for another minute. Add flour gradually, beating at low speed just until flour is mixed in. Do not over mix.
Divide dough in half, form each portion into a flattened disc and wrap in plastic wrap. Refrigerate until firm, at least 1 hour and up to 2 days.
Preheat oven to 375 degrees. Dust work surface and rolling pin with flour. Roll dough to ¼” thick (for even rolling, use this rolling pin). Sprinkle additional flour as needed to avoid sticking. Cut into desired shapes and place on parchment paper-lined baking sheets.
Bake until cookies appear dry on the surface and are about to turn golden brown on the edges. Baking typically takes 10-13 minutes, depending on the shapes and sizes of the cookies as well as the number of cookies being baked at one time. When done, allow cookies to cool on cookie sheet for several minutes before removing.
Allow cookies to cool completely before icing.
Cookies can be stored in ziplock bags for 2 days before icing. Cookies can be placed in ziplock bags and placed in the freezer for up to 3 months.
Enjoy!
