Roll-Out Sugar Cookies

By sheberger

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 cup (7ozs.) sugar
• 3/4 tsp salt
• 1 1/2 tsp baking powder
• 2 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 1 large egg
• 1/4 cup (2 ozs) heavy cream or sour cream
• 3 tbsp cornstarch
• 3 cups unbleached all-purpose flour

Preparation

Step 1

• In a medium bowl, beat the butter, sugar, salt, baking powder, vanilla and almond extract until light and fluffy. Add the egg and beat well. Add half the cream, all of the cornstarch, and half the flour; beat well. Add the remaining cream and flour, mixing until just incorporated.
• Divide the dough in half, flatten into rounds and wrap well. Refrigerate for 1 hour or more.
• Preheat oven to 350. Line baking sheets with parchment paper.
• Roll out dough to 1/8 to ¼ inch thick. Cut into shapes.
• Bake for 10 to 12 minutes, until they’re set but not browned. Cool 5 minutes then transfer to wire rack. Cool completely.