Soft Almond Sugar Cookies
Adapted from [Confections from the Cody Kitchen|http://codykitchenconfections.blogspot.com/2012/03/soft-almond-sugar-cookies.html]
Yields: Around 3 dozen cookies
Ingredients
- 2/3c butter, ever-so-lightly softened
- 2/3c shortening
- 1-1/2c sugar
- 2 eggs
- 2t almond extract
- 2-3/4c cake flour
- 1c all-purpose flour
- 1T cornstarch
- 2t baking powder
- 1/2t salt
- sugar sprinkles or turbinado sugar
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, shortening, and sugar until combined. Incorporate eggs and almond extract.
In another bowl, sift together the flours, cornstarch, baking powder, and salt. Gradually add the flour mixture to the butter mixture until fully combined.
Chill the dough 30 minutes.
Preheat oven to 350. Prepare cookie sheets with parchment paper.
Portion out the dough using a medium cookie scoop. Roll the dough into balls, then roll the balls in sugar sprinkles or turbinado sugar to completely cover. Place on cookie sheets. Using the palm of your hand, press down firmly on the top of the cookie to flatten a bit (cookies will not spread much while baking). Bake 8-10 minutes, or until still very soft in the center, but not doughy. Remove cookies to a cooling rack.