In a large bowl gently whisk together the flour, baking powder and salt. Set aside.
In a separate bowl or kitchen mixer; use a paddle attachment to cream butter and sugar. Mix at low speeds until throughly combined. Scape sides then increase mixer to med-high and mix for another minute.
Note: The paddle attachment will help prevent too much air from getting into the cookies.
Add your egg, vanilla and almond extract to your creamed butter. Mix on low speed until combined, then scrape sides and paddle and continue to mix on high speed for 1 minute.
Slow add your dry ingredients into your wet ingredients and mix until it forms a dough.
I like to add one cup at a time to prevent the flour from going in the air.
Remove cookie dough from bowl wrap it in plastic and refrigerate for one hour.
Roll your cookie dough to 3/4 inch. Equal to two paint sticks stacked on top of each other. Cut your cookies and place on a parchment lined cookie sheet. Freeze the cookies fo 5-10 minutes to help hold shape. Bake for 10-12 min at 350 degrees rotating half way through. When you touch the top of the cookie and there is no indent, you know it's done.
Cool on a lined rack.
Ingredients
Directions
In a large bowl gently whisk together the flour, baking powder and salt. Set aside.
In a separate bowl or kitchen mixer; use a paddle attachment to cream butter and sugar. Mix at low speeds until throughly combined. Scape sides then increase mixer to med-high and mix for another minute.
Note: The paddle attachment will help prevent too much air from getting into the cookies.
Add your egg, vanilla and almond extract to your creamed butter. Mix on low speed until combined, then scrape sides and paddle and continue to mix on high speed for 1 minute.
Slow add your dry ingredients into your wet ingredients and mix until it forms a dough.
I like to add one cup at a time to prevent the flour from going in the air.
Remove cookie dough from bowl wrap it in plastic and refrigerate for one hour.
Roll your cookie dough to 3/4 inch. Equal to two paint sticks stacked on top of each other. Cut your cookies and place on a parchment lined cookie sheet. Freeze the cookies fo 5-10 minutes to help hold shape. Bake for 10-12 min at 350 degrees rotating half way through. When you touch the top of the cookie and there is no indent, you know it's done.
Cool on a lined rack.