Cut Out Cookies

Ingredients

2 ½ cups all-purpose flour

½ cup almond flour

2 teaspoons baking powder

1 cup salted butter, softened

1 cup Imperial granulated sugar

1 large egg

1 teaspoon vanilla extract

½ teaspoon almond extract

½ teaspoon salt

1 Tablespoon cold water

Instructions

Preheat oven to 350 degrees.  Line cookie sheets with silicon pat, or lightly grease non-stick cookie sheets.

In a medium mixing bowl, combine both flours, baking powder and salt.  Whisk together.  In stand mixing bowl, cream butter and sugar until fluffy.  Add egg, vanilla extract and almond extract.  Mix well.  Add the flour mixture a cup at a time, mixing well after each.  Mixture will be crumbly.  Add water and mix well.  Remove from bowl and work with hands until dough forms a ball.  Divide dough in half.  Wrap half you’re not working with in plastic wrap and refrigerate until ready to use.  Lightly dust a pastry mat.  Roll out cookie dough to about ¼” thickness.  Using cutters of desired shape, cut out cookies.  Place about 2” apart on prepared cookie sheet and put in freezer for 10 minutes. Remove from freezer and bake for about 9 – 12 minutes.  Cookies should be slightly brown on edges.  Cool in pan for about 5 minutes before removing and cooling completely on wire rack.  Re-roll scraps, using as little flour as possible. 

Frosting options:

White chocolate frosting: (white chocolate chips or candy melts)

Melt one 11/12 ounce package of white chocolate chips with 1 – 2 Tablespoons heavy whipping cream for 30 seconds in microwave.  Remove and stir.  Repeat a couple more times until chocolate is all melted.  With a small spoon, cover tops of cookies and let set until chocolate is set. NOTE: if using candy melts, eliminate the heavy cream.

Store bought can of frosting:

Place in microwave for about 15 seconds; remove and stir.  Put a thin layer of frosting over cookies; add sprinkles or crushed peppermint pieces.