Stamped Almond Butter Cookies
Ingredients
- 1 cup butter at room temperature
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
- 3 1/2 cups flour
Preparation
Place the rack in the middle of the oven and preheat the oven to 180°C.
Prepare rimmed baking sheets and line them with parchment paper.
In the mixer bowl, place butter and sugar. Attach the paddle attachment and mix on medium speed for several minutes until butter is light in color.
Add vanilla, almond extract, and egg. Mix on medium speed until the egg is incorporated.
Add flour and attach the mixing beater. Mix on low speed until a soft, cohesive dough forms.
On a floured surface, place half the dough and roll it out to about 4 mm thick using a rolling pin.
Using a decorative stamp, press into the dough to imprint the design. Use a round cookie cutter of the same diameter to cut out circles. Repeat with the remaining dough and place cookies on the sheets, leaving about 1 cm space between them.
Bake the stamped cookies for 8 to 10 minutes until the bottom is golden.
