2sticks butterunsalted, cool room temperature (230 grams/ 8oz)
1cupgranulated sugar7.5 oz/210 grams
1/2teaspoonsalt2.5 ml -- Use up to a teaspoon if you like sweet/salty
1teaspoonvanilla extract5 ml
1/8teaspoonlemon extractor almond (dash)
2sticks unsalted butter8 oz/230 grams
1box confectioner’s sugar1 pound
Whole milk as needed
Thoroughly stir together the flour and baking powder; set aside.
Beat the butter and sugar with an electric mixer until light and fluffy. Beat in the salt and extracts. Scrape sides of bowl and beat in egg, beating only until egg is blended in.
Add the flour mixture gradually (1 cup at a time) and stir until incorporated
Form the dough into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
Preheat oven to 375 degrees F. Roll the dough onto a lightly floured surface to approximately 5/8" thick. Cut the cookies into shapes and place the cut cookie shape on a parchment lined cookie.
Bake the cookies for approximately 10 minutes or until the edges begin to turn golden brown in color. Remove cookies from the oven and allow to cool on a wire rack for 5 minutes.
Yield will vary depending on how big you make the cookies
Mix the softened butter and confectioner’s sugar together in a bowl, then add in the vanilla extract. Beat with an electric mixer until it all comes together. Slowly add the milk or half & half and beat, beat, beat until creamy.
If you are making really large cookies, reduce the baking temperature to 350 and bake for a longer period of time or until edges are lightly browned.