The Cookie Formerly Known as Christmas Twist (Almond-y Sugar Cookies with Saunf)
Ingredients
1cupsoftened salted butter (originally called for margarine but I rarely have it around)
2/3cupgranulated sugar
2large eggs(originally called for egg yolks -no whites- but I stopped discarding the whites and it’s still yum/works)
1tspvanilla
1/4tspalmond extract
food coloring(optional)
1/2tspbaking powder
2 1/2cupsflour
saunf* or crushed candy cane, or rainbow sprinkles (optional)
Instructions
Carefully soften butter in microwave (on defrost) if not very soft. Mix butter and sugar on high until creamy. Add eggs, vanilla and almond extract and beat on high until fluffy.
If using, add a few drops of food coloring to desired color (mindful that the flour will lighten the color some).
While mixing at medium speed, add baking powder and the flour in 1/2 cup increments, just to combine. Do not over mix.
Wrap dough in plastic wrap, and chill for at least an hour. This will help the dough and also make it easier to handle. Dough keeps in the fridge for a few days, or roll into 1.5 inch diameter logs and freeze, for slice and bake!
When beginning to roll cookies, preheat oven to 350.
Roll out with a bit of flour to about 1/3 inch thick and cut with desired cookie cutter. Add any toppings, as desired.
Cook on an ungreased cookie sheets lined with parchment paper. for mini-cookies, 6 minutes or until they begin to crack slightly on the top.
Cool on the pan for a few minutes, then transfer directly to a wire rack to stop the cooking.
Variations
Twists: The original recipe was a twist of 2 colors, by making thin logs (or snake of each and then twisting them together). For this make 2 batches, and freeze any extra in logs for easy, small-batch slice and bake.
Notes
You can find saunf at your local Indian or maybe Asian store, or on Amazon here.