Almond Sugar Cookies *

Yields 2-3 dozen, depending on size of the cookie

3/4 cup (170 grams) butter
1 cup (200 grams) granulated sugar
4 ounces (113 grams) almond paste
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 3/4 cups (330 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 3-5 minutes. Beat in the almond paste. Add in the eggs one at a time, mixing well between each addition. Beat in the vanilla and almond extract. Mix in the flour, baking powder, and salt until well combined. Wrap the dough in plastic wrap and refrigerate for one hour to firm up the dough.

Preheat oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper or a non-stick baking mat for best cookie removal.

Roll out the dough on a lightly floured surface to 1/4-inch thickness and cut out the cookies using cookie cutters (follow these tips for the best cookies). The dough that is not being handled should be kept refrigerated. Bake cookies for 6-8 minutes, depending on the size of the cookie. Cool completely on a cooling rack before frosting.