Ingredients

The following ingredients have 25 Servings
  • 2 and 1/2 cups cake flour (300 grams)* (you may need a few extra tablespoons)
  • 2 teaspoons cornstarch (AKA cornflour)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (112 grams) (softened to room temperature)
  • 1 cup granulated sugar (200 grams)
  • 1 large egg (room temperature)
  • 1/4 cup sour cream (60 ml or 60 grams)* (full-fat, from a tub)
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • flour for rolling out the cookies
  • 1/3 cup unsalted butter (75 grams) (room temperature)
  • 2 tablespoons cream cheese (30 grams) (full fat, brick style - or substitute with more butter)
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • 2 to 3 cups powdered sugar (220 - 330 grams) (AKA icing sugar)
  • 1-2 tablespoons whipping cream (15-30 ml) (or milk, if needed)
  • food coloring (optional)
  • Sprinkles for decorating

Instruction

  • In a medium sized bowl sift together 2 and 1/2 cups cake flour, cornstarch, baking powder & salt. Whisk it a few times. Set aside.
  • In a large bowl, beat together the butter and sugar until fluffy and creamy.
  • Mix in the egg, vanilla extract and almond extract until evenly combined. Then mix in the sour cream.
  • Starting with the mixer on a low speed, beat in the dry ingredients about 1/2 at a time until evenly incorporated. Squeeze a little dough between your fingers. If it sticks, beat in a little more flour 1 tablespoon at a time until you can squeeze the dough, but it no longer leaves dough on your fingers. Do not add more than 1/4 cup extra.
  • Rip 2 pieces of plastic wrap. Divide the dough in half and place 1/2 onto each piece of plastic. Wrap the dough in clingfilm and flatten into a round disc shape (about 1/2 inch thick). Refrigerate for at least 4 hours or preferably overnight.
  • When ready to bake, preheat the oven to 335F (160C) and line baking sheets with parchment paper or a silicone baking mat.
  • Flour a countertop very well. Remove one disc of dough from the fridge. Unwrap the plastic and lightly dust the dough with a sprinkling of flour. Roll out to about 1/4 to 1/3 inch thick using a well floured rolling pan. Cut into shapes using a floured cookie cutter and place on the lined cookie sheet.
  • Bake for about 8-12 minutes depending on cookie thickness. Remove from the oven and cool for at least 5 minutes on the cookie tray before transferring to a wire rack to continue cooling.
  • Continue with the rest of the batter, leaving the dough in the fridge until your ready to work with it.