Before we moved to Alaska and became dairy goat owners, I was a professional cake decorator. More specifically, I was a competition professional cake decorator. I competed in sugar art shows in Texas and Oklahoma, and my work was published in magazines. This cookie recipe is the only recipe I used when I competed in the confections category, and it is also the recipe I used when customers ordered decorated cookies for events. These roll-out cookies are so yummy, the fact that they’re fast and easy to make is icing on the… well, it’s icing on the cookie!
One of the things I like most about this recipe (who am I kidding? There’s nothing I don’t like about this recipe!) is that the cookie dough doesn’t spread in the oven. No more amorphous cookie blobs coming out of the oven! Hooray!
2 teaspoons almond extract OR 1 teaspoon vanilla extract
2 teaspoons baking powder
3 cups all-purpose flour
Preheat oven to 400*.
In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and extract. Mix baking powder and flour, one cup at a time, mixing after each addition. If the dough becomes too stiff for your mixer, mix in the last cup of flour by hand. One to two teaspoons of water can be added, a little at a time, to make dough easier to handle.
Do not chill dough.
Divide dough into 2 balls. On a floured surface, roll each ball to 1/8" - 1/4" thickness. Dip cookie cutters in flour and shake off excess before cutting shapes out of the dough.
Bake cookies on ungreased (or better yet, parchment-lined) cookie sheet for 6 - 8 minutes until lightly browned.
CHOCOLATE COOKIE VARIATION: Stir in 3 ounces melted chocolate before adding the flour.