DIRECTIONS:

Cream together the softened butter and powdered sugar.

Crack the egg in another bowl and mix with the flavorings.

Incorporate the egg mixture into the butter sugar dough until well blended.

Sift the last three ingredients together in a separate bowl, and slowly add to the wet ingredients.

When the dough begins to pull away from the sides of the mixing bowl, touch it with your finger. If it doesn’t stick to your finger it is ready. If it sticks, add 2 tablespoons of flour and slowly mix. Do not overmix the dough at any stage, or this will make the cookies tough.

Roll out the dough to your desired thickness on a parchment-lined surface that has been lightly floured. A clean glass top table is my favorite. No parchment paper needed!

When deciding on a thickness for your cookies, remember a 1/4” thick cookie will bake faster than a 3/4” cookie so you will have to adjust your baking time accordingly. This recipe uses 1/4” thickness for these cookies.

Cut the dough into your desired shapes and bake at 400 degrees for 7-8 minutes. The edges should just be starting to turn beige.

Remember to dip your cookie cutter into flour to coat between cutting cookies so that the dough doesn’t stick.

Makes approximately 2 1/2 dozen 3” cookies. Enjoy as is, or decorate with your favorite icing.