Almond Cookies

Almond Cookies (makes about 20 REALLY BIG cookies)

• 2 sticks butter
• 1 3/4 cups sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons almond extract
• 3 cups flour
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

add-ins & add-ons: sanding sugar, non-pareils or sprinkles

The batter for these cookies needs to be prepared in advance, and refrigerated for at least 2 hours before baking. I prefer to prepare it, refrigerate it, forget about it overnight and then bake them the next day! So I've divided this recipe into DAY 1 and DAY 2--

DAY 1: Preparing the batter

--In the bowl of your mixer, on a medium high speed, beat the butter, sugar, eggs and extracts until

light and fluffy. This will take about 5 minutes, so grab another bowl and whisk together your dry

ingredients while the mixer is beating the butter/sugar mixture. Remember: 5 minutes!!! Light and

Fluffy!!

--Add the dry ingredients into the butter/sugar mixture and mix on low until just combined (if you want

to add nonpareils or sprinkles into the batter for funfetti cookies, add 1/2 cup at this time).

--Scoop the dough into equal-sized portions onto parchment paper-lined cookie sheets. I use a very

large cookie scoop to form my cookies-- about 3 tablespoons of dough in each cookie. If desired, dip

the tops of the cookies into sanding sugar before placing onto the cookie sheet.

--Refrigerate at least 2 hours before baking.

DAY 2: Time to bake!

--Preheat your oven to 350 degrees.

--Bake cookies for 13 to 17 minutes. The cookies are done when they start to crack on top, and the

edges are barely starting to brown.