Ingredients
1 1/2 cups unsalted butter
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
4 1/2 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavorings, beating well. Combine flour, salt, and baking powder; gradually add to creamed mixture, mixing well after each addition. Divide dough into 4 equal portions. Cover and chill dough 1 hour. Roll one portion of dough to 1/8-inch thickness on a lightly floured surface. Cut dough into rounds with a 2 1/2-inch cookie cutter. Place cookies on ungreased baking sheets. Bake at 400° for 6 minutes or until edges are lightly browned. Cool on a wire rack. Repeat procedure with remaining dough. Spoon icing into a pastry bag with a round tip. Monogram each cookie with bride's and groom's initials. Note: Monogrammed cookies may be frozen in single layers on baking sheets and thawed when ready to use.