2. In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes
3. Beat in extracts and egg.
4. In a separate bowl combine baking powder, salt and flour. Then add a little at a time to the wet ingredients.
The dough will be very stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
5. DO NOT CHILL THE DOUGH. Divide into workable
batches and roll out onto a floured surface. You want
these cookies to be on the thicker side (closer to 1/4 inch).
6. Trace out your tessellation shapes and cut.
Bake at 350° F for 6-8 minutes. Let cool on the cookies
heet until firm enough to transfer to a cooling rack.
Yield: 36 cookies
Cook time: 6-8 minutes
INGREDIENTS:
1 cup salted butter
1 cup granulated white sugar
1 teaspoon vanilla extract
+/- 1/2 teaspoon almond extract
1 egg
2 teaspoons baking powder
3 cups all purpose flour
DIRECTIONS:
1. Preheat oven to 350° F.
2. In the bowl of your mixer, cream the butter and sugar until smooth - for at least 3 minutes.
3. Beat in extract(s) and egg.
4. In a separate bowl, combine baking powder, salt and flour. Then add a little at a time to the wet ingredients.
The dough will be very stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface - wet your hands
and finish off kneading the dough by hand.
5. DO NOT CHILL THE DOUGH. Divide into workable batches and roll out onto a floured surface. You want these cookies to be on the thicker side (closer to 1/4 inch).
6. Trace out your tessellation shapes and cut.
7. Bake at 350° F for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
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Yield: 3 dozen cookies
Cook Time: 6-8 minutes