1 cup butter, softened
¾ cup sugar
1 large egg
1 tsp. almond emulsion
2 cups all-purpose flour
In large bowl with mixer at low speed bead butter with sugar until blended. Increase speed to high and beat until light and creamy, occasionally scraping bowl with rubber spatula. At low speed, beat in egg and almond extract until mixed. Beat in flour just until blended.
Roll dough into a log approximately 2 1/2 in in diameter. Then you can either bake now or refrigerate until you're ready. The dough can also be frozen and defrosted prior to baking.
When ready to bake preheat oven to 375°. Onto ungreased large cookie sheet, cut log in 1 inch rounds. Place them on an ungreased cookie sheets 2 inches apart.
Bake cookies 15 to 17 minutes, until lightly browned around the edge. DO NOT OVERBAKE.
Let cookies remain on cookie sheet set on wire rack for 2 minutes to cool slightly. Transfer cookies to wire rack to cool completely.
Store cookies in tightly covered contained up to 1 week.
Makes 1 ½ dozen
Store cookies in tightly covered contained up to 1 week.
Makes 1 ½ dozen
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