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Prep Time: 240 Minutes Cook Time: 10 Minutes |
Ready In: 250 Minutes Servings: 4 |
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Taken from my cookie favorites folder. If you are using unsalted butter then increased the salt to 1/2 teaspoon. The dough can be prepared up to 4 days in advance and refrigerated or freeze up to 1 month. Yield is only estimated depending on how large you slice the dough. Ingredients:
2 cups all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon baking powder |
1 cup butter, softened (no subs!) |
1 cup sugar |
1 large egg |
1/2 teaspoon almond extract (can use 1 teaspoon vanilla in place of almond) |
sugar |
Directions:
1. In a bowl sift together flour, salt and baking powder.
2. Using an electric mixer beat butter until creamy (about 3 minutes).
3. Add in sugar and beat until light and fluffy.
4. Add in egg and extract; beat until well combined.
5. Gradually beat in flour mixture until mixture forms a dough.
6. Divide the mixture in two pieces.
7. Roll into a log then wrap in wax paper.
8. Chill logs until very firm (about 4 hours) or freeze for up to 1 month.
9. Set oven to 375° (middle oven rack).
10. Remove one roll at a time from fride and slice into about 1/4-inch slices, working fast as the dough warms quickly and will be harder to slice (slice smaller or larger if desired).
11. Place the slices on a lightly-buttered baking sheet spacing about 1 inch apart.
12. Bake for 10-12 minutes or until golden around the edges (do not over bake).
13. Remove to a rack to cool slighty, then coat in sugar.
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