1 cup sugar
1 cup butter
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/3 cups all-purpose flour
1/2 teaspoon sodium bicarbonate
Preheat oven to 375°F.
Beat together butter and sugar on low speed of mixer until light and fluffy. Stir in flavorings and egg. Mix. Stir in flour and sodium bicarbonate.
Utilizing a small cookie scoop or two spoons, shape dough into balls. Visit teaspoonfuls onto ungreased cookie sheet, 2 " apart. Press cookie lower slightly to flatten using the foot of a glass that has been drizzled with sugar. Colored or white-colored sugar can be utilized.
Bake for 9-11 minutes, just until cookies have set. Remove cookies to some wire rack to awesome.
Variation: Substitute 1 1/2 cups confectioners' sugar for that cup of sugar in above recipe. Cover and refrigerate 2 hrs (or overnight). Roll dough out 1/4 inch thick on the gently floured surface and eliminate shapes. Sprinkle with colored sugars or frost. Bake on ungreased cookie sheets, 2 " apart inside a 375°F oven for 7-8 minutes, or until edges are gently golden brown.
Tips: Don't overbake cookies watch carefully close to the finish of baking time. Bake on parchment paper for simple cleanup. Use two cookie sheets and also have one all set to go in to the oven because the first sheet cools (or simply transfer parchment paper). For softer cookies, give a tablespoon of sour cream, yogurt or buttermilk.
Makes roughly 4 dozen cookies, based on size.
Posted by: CM