Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg (50g)
  • 2 tsp (10ml) pure vanilla extract
  • 1/4 tsp (1ml) almond extract
  • 2 3/4 cups (340g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt

Instructions:

  1. In a large bowl, beat the softened butter and granulated sugar on medium-high speed until the mixture is pale, fluffy, and looks like whipped cream (about 3 minutes).
  2. Add the egg, vanilla extract, and almond extract. Beat until fully incorporated and smooth.
  3. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing on low speed just until the flour streaks disappear.
  4. Divide the dough into two discs, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour.
  5. Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the dough to 1/4 inch (6mm) thickness.
  6. Press your cookie cutters firmly into the dough and lift straight up to maintain the shape.
  7. Place cookies on a parchment-lined sheet. Bake for 10–14 minutes until the edges are barely set and the tops remain ivory.
  8. Remove from oven and let cool on a wire rack.