Ingredients
- 2 1/4 cup flour
- 1/4 teaspoon salt
- 1 cup sugar
- 3/4 cup butter, softened
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon almond extract
Preparation
Step 1
Combine flour and salt in a bowl. Beat sugar and butter in another bowl until fluffy. Beat in eggs, vanilla and almond extract. Gradually add flour mixture and mix thoroughly.
Wrap dough in plastic wrap and refrigerate over night.
Roll out small sections of the dough in between wax paper to desired thickness, while keeping the rest in the refrigerator. Cut into shapes and refrigerate. Don't tear the shapes away from the dough yet.
Once the dough is cold again, peel away extra dough and gently transfer shapes onto an ungreased baking sheet. Bake at 350 degrees for 7-10 minutes depending on thickness of cookies.
**Keep dough refrigerated frequently between rolling out steps. The colder the dough, the easier to work with and less tearing. Also use wax paper, makes transfer of shapes easier.**