Ingredients
Method
- Cream the softened grass-fed butter and organic cane sugar in a mixer for about three minutes.
- Add the pasture-raised egg, vanilla bean paste, and almond extract, mixing on low speed until fully incorporated.
- Whisk together flour, baking powder, and fine sea salt in a separate bowl.
- Gradually add dry ingredients to the wet mixture, mixing only until the flour disappears.
- Divide dough into two discs, wrap, and refrigerate for at least two hours.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Roll out one disc of dough to 1/4 inch thick, cut out shapes, and place on prepared sheets.
- Bake for 8 to 10 minutes, let cool on the sheet for five minutes before transferring to a cooling rack.
- Decorate with a glaze made from powdered sugar, milk, and natural food colorings.
Notes
Measure flour accurately to prevent tough cookies. Keep dough cool while cutting. Use room temperature eggs for better incorporation. Check oven temperature for accurate baking.