Shemi's Sugar Cookie
Ingredients
3 cups All-Purpose Flour
2 tsp. Baking Powder
1 cup Regular Sugar
1 egg
Pinch of Kosher Salt
½ tsp. Vanilla Extract
¾ tsp. Almond Extract
2 sticks Salted Butter
Directions
Preheat oven to 350 degrees.
Measure out 3 cups of all-purpose flour and put into mixing bowl. Add in 2 teaspoons of baking powder and a pinch of Kosher salt. Use the hand whisk and mix dry ingredients thoroughly. Set aside until needed.
Add 1 cup of regular sugar into a separate mixing bowl.
Add in 2 sticks of salted butter, cut into smaller chunks.
Using the paddle attachment, mix the ingredients together at the lowest speed until they are incorporated. Increase the speed of the mixer to medium and cream the butter and sugar together. Scrap down the sides of the missing bowl as needed.
Put 1 egg into a small cup. Add in ½ teaspoon of vanilla extract and ¾ teaspoon of almond extract. When the mixture is smooth, add in the egg and extracts mixture and mix until smooth.
Turn mixer onto the lowest speed and add in ½ of flour. When fully mixed, add in the remaining flour and mix until dough begins to pull from the sides of the mixing bowl. You don’t want to overmix it.
Line baking sheet with parchment paper.
Take a little flour and dust the silicone mat to keep the cookie dough from sticking to the mat. Knead the dough on the counter top a couple of times before you roll it to make it nice and even.
Place the dough on the silicone mat and move in the rulers. Then roll the dough flat to the width of the ruler so that it is level. Cut shapes with cookie cutters. Use a razor thin spatula to transfer cookies.
Bake for 12 minutes or until the edges are slightly browned.
Add icing to the cookies and enjoy!
