Recipe by Kittencal@recipezazz
This recipe goes back over 20 years, using the highest quality butter will make a huge taste difference to these cookies, I like to add in a pinch of cinnamon, coating in the confectioners sugar is only optional --- these cookies may also be made using a cookie press fitted with a star, stick a small maraschino cherry into the middle of the cookie before baking if desired
Top Review by WhatamIgonnaeatnext?
These were easy to make. I took pictures of the ones I left in for 10 minutes, as I'm sure most people like them this way. I left some in for 11 minutes because I like mine more done. The taste was very good. I didn't put any cinnamon in mine. I used a cookie press for the very first time for this recipe. I didn't have anything to put in them except for frozen blueberries, which worked out fine. Thanks for the recipe; I made this for "Cookbook Tag".
- 3 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 cups butter, softened
- 1 cup sugar
- 2 tablespoons sugar
- 2 teaspoons vanilla
- 1⁄2 teaspoon almond extract
- 1 large egg, lightly beaten
- confectioners' sugar (optional)
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Line a baking/cookie sheet with parchment paper.
- In a medium bowl sift together flour with baking powder and salt.
- In another bowl beat butter with 1 cup plus 2 tablespoons sugar, vanilla and almond extract until fluffy (about 3 minutes).
- Add in egg and beat until combined.
- Add in the flour mixture and beat on low speed until combined.
- Form the dough into 1-1/2-inch balls.
- Place the balls about 3-inches apart on the cookie sheet.
- Using back of a fork flatten to about 1/2 to 1/2-inch thick making criss-cross patterns.
- Bake for about 10 minutes or until edges are golden brown.
- Transfer to wire racks to cool completely.
- When the cookies are cooled coat lightly in confectioners sugar if desired.