Preheat oven to 350° F.
In the bowl of your mixer cream butter and sugar until smooth.
Beat in extracts and egg.
In a separate bowl combine baking powder with flour and add a
little at a time to the wet ingredients. The dough will be very stiff. If
it becomes too stiff for your mixer turn out the dough onto a
countertop surface. Wet your hands and finish off kneading the
dough by hand.
DO NOT CHILL THE DOUGH. Divide into workable batches, roll out
onto a floured surface and cut. You want these cookies to be on the
thicker side (closer to 1/4 inch rather than 1/8).
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm
enough to transfer to a cooling rack.
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