1 cup real butter (no substitutions!) at room
temperature
1 cup sugar
1 egg (make sure to use a large or extra large egg)
1 1/2 teaspoon almond extract (or other flavor of your
choice, like vanilla)
3 C flour, lightly spooned into measuring cups and
leveled (don’t scoop it!)
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Cream butter and sugar until light and fluffy- about 2
minutes. Add in egg and extract and mix to incorporate.
In a separate bowl combine flour, baking powder and salt. A
very important note: It’s important to correctly measure your flour or you will
end up with a dry, crumbly dough. Never, ever use your measuring cup to scoop
up the flour. Use a regular sized spoon and spoon the flour into the cup and
then level it off with a knife.
Slowly add the flour mixture to the butter mixture and mix
until completely combined.
Refrigerate for at least one hour or (and this is our
preferred method), lay a sheet of parchment paper on the counter, roll the
dough to the desired thickness, and top with another layer of parchment.
Refrigerate for about 30 minutes.)
When you’re ready to roll out dough lightly sprinkle flour
onto your work surface and roll out dough with a rolling pin.
Bake at 350 for 8-12 minutes. The baking time really depends
on how you like them. If you like them really and slightly chewy, about 8-9
minutes does it. If you like them slightly crisp and buttery, then go for
10-12.
No comments:
Post a Comment