Cross between sugar and shortbread cookies.
Sift together flour (3cups), baking powder (1tsp) add salt (1/2tsp), set aside.
In a small dish whisk together egg(1) and vanilla extract(1tbsp). If using whisk in almond (1/2tsp) and lemon extract(1/2 tsp), set aside.
In a mixing bowl cream together room temperature butter (1cup) and sugar (1cup), about 5 minutes, scrape the bowl twice. Butter creamed with sugar should be light creamy in color.
Gradually add vanilla egg mixture, beating anywhere till well combined about a minute.
Lower the speed of your mixer to low. Gradually in 3 additions add flour mixture. Scrape the bowl well after the last addition and beat on low speed until flour blended in. At this stage you'll see chucks of cookie dough.
Dust a a large mixing bowl with 1 tbs flour. Scrape the cookie dough into bowl. Gather dough together. Using your hands knead the cookie dough for about 10-20 seconds, until dough comes together. Shape into a disk.
Wrap the dough in a plastic wrap and refrigerate overnight or 4hours(minimum) or speed up the process by placing it into the freeze for
Preheat oven to 375F
You can speed chill cookie dough in the freezer for one hour.
1/4 inch thick, and little thicker when making cookie pops.
After cookie dough is chilled it often become firm.
Lemon / Orange Zest Cookies – use 1 tbl fresh lemon zest and 1tsp vanilla and 1tsp lemon extract
Chocolate Chip Cut Out Cookies – ¼ cup granulated sugar, ¾ cup brown sugar, micro chocolate chips (add these with flour), 1/4tsp baking powder
Almond Sugar Cookies - add 1 tsp vanilla and 1 tsp almond extract. I find almond flavor to be very strong and 1tsp does the trick for me but if you'd like to add even more extract you definitely can. Almond cookies pair really nicely especially with my Fresh lemon royal icing.
Spices - you can also add spices to this recipe, try cinnamon, cardamom or pumpkin spice to make them more seasonal.