No Spread Sugar Cookies

This recipe is great when using detailed cookie cutters. The dough holds its shape and won't spread during baking. Recipe is from bakespace.com.

• Ready In: 55 mins
• Yields: 4-5 dozen cookies

Ingredients

• 6  cups flour
• 1  tablespoon baking powder
• 2  cups unsalted butter
• 2  cups  superfine sugar (not powdered) or 2  cups  baking sugar (not powdered)
• 2  large eggs, slightly beaten
• 2  teaspoons vanilla extract
• 1  teaspoon  almond extract
• 1  teaspoon salt

Directions

1. Cream butter and sugar until light and fluffy, five minutes.
2. Add eggs and vanilla.
3. Mix well.
4. Mix dry ingredients and add gradually to butter mixture.
5. Mix until flour is completely incorporated and the dough comes together.
6. Chill for 1 to 2 hours.
7. Roll to desired thickness on Reynolds Parchment Paper and cut into desired shapes.
8. Bake on ungreased Reynolds Parchment Paper-lined baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.