Michelle and Jacob came over one evening last week to bake cookies! Her favorite are the roll out sugar type and mine are the spritz, so we made both! Sometimes roll out’s can be challenging to work with, but these turned out just wonderful, but be sure to chill the dough! They are not too sweet, and taste great just as they are but are pretty on a tray if you decorate them with frosting.
The only problem we have with this recipe, is that when I wrote down the ingredients, we couldn’t remember if we used three or four cups of flour. I suggest starting with three cups and you’ll know right away if you need to add the fourth because the dough will be too wet. Michelle thinks it was four cups! These were the easiest roll out’s I’ve ever made!
1 Cup Butter (room temperature)
1 1/4 Cup White Sugar
3 or 4 Cups sifted Flour (plus some for rolling)
1 Tablespoons Vanilla
1 Teaspoon Almond Extract
1 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
Using a mixer, cream together butter and sugar until smooth. Beat in eggs and vanilla. Sift and stir in the flour, baking powder, and salt.
Cover with plastic wrap and chill dough for at least one hour (we made the spritz while this dough chilled).
Preheat oven to 375 degrees. Cut the dough in half and work with half at a time. Roll out dough on a lightly floured surface 1/4 to 1/2 inch thick. (We prefer ours thinner.) Cut into shapes with any cookie cutter. Place cookies on cookie sheets that have been lined with parchment paper. They don’t spread much, so they can be close together.
Depending on your oven, bake 6 to 8 minutes. We prefer ours soft and not crunchy, so less cooking time.
Cool completely! Decorate if you wish! This recipe made roughly 8 dozen cookies. but it will depend on how large of cutters you choose to use!
~Chris (Bill, Michelle & Jake!)