Ingredients

The following ingredients have 4 Servings
  • 3 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp cream of tarter
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 cup salted butter (softened)
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract OR 1 tsp vanilla bean paste
  • 1/4 tsp pure almond extract
  • powdered sugar for dusting

Instruction

  • In a small mixing bowl, use a whisk to sift together flour, baking soda, cream of tarter, salt and nutmeg. Set aside.
  • Using an electric mixer, cream together butter, granulated sugar, vanilla and almond extract on medium-high speed. Beat for 2 minutes.
  • Lower the speed of the mixer adding the eggs one at a time. Beat well after each addition. Scrape the sides of the bowl.
  • Gradually add the sifted dry ingredients. Once all are added, beat just until fully combined. The dough will be sticky.
  • Divide in half, shaping into discs. Wrap in plastic wrap. Chill for several hours, or overnight, until firm.
  • To bake: Preheat oven to 350°F. Line 2 large baking sheets with parchment.
  • To cut into shapes before baking: On a floured non stick surface, using a floured rolling pin, roll chilled dough into 1/4-inch thickness. Cut with a round 2 cookie cutter. Place on pan 2 inches apart. Re-roll scraps and repeat. To cut into shapes after baking: Skip rolling and press onto a greased pan and cut into shapes AFTER baking.
  • Bake for about 12-14 minutes. These cakes are typically pale in color and may be only very lightly golden. Cool on pan for 5 minutes, then remove to cooling rack to cool completely. Once cooled, dust with powdered sugar.
  • Store at room temperature in an airtight container.