Soft Almond Sugar Cookies1 1/2 cups white sugar
2/3 cup unsalted butter (cold)
2/3 cup shortening (room temp)
2 eggs
2 tsp. almond extract
2 3/4 cups cake flour
1 cup all purpose flour
1 tbsp. cornstarch
2 tsp. baking powder
1/2 tsp. salt
Sugar in the raw (or any coarse sugar will work)
Direction:Preheat oven to 350 degrees and prepare baking sheet (I used parchment paper).
Cream sugar, butter and shortening. Stir in eggs and almond extract. Combine flour, cornstarch, baking powder and salt, and add to butter/egg mixture. Use electric mixer to ensure dough is thoroughly combined. CHILL dough for 30 minutes.
Roll 2 tsp. of dough into a ball and roll in sugar. Place on cookie sheet.
Bake cookies for 7 minutes. Remove from oven and gently press rounded tops of cookies flat with the back of a spoon while the cookies are still warm and pliable.
Return remaining dough to fridge in between baking each batch.
Allow to cool on cookie sheet for 1 minute. Remove to cooling rack. Allow to cool completely. (DO NOT OVERBAKE--they may seem under-baked, but when they cool, they firm up.)
