Step 1

PREHEAT oven to 350° F.

Step 2

In the bowl of your mixer, CREAM butter and sugar until smooth, at least 3 minutes

Step 3

BEAT in extracts and egg. (PLEASE NOTE there is 1 egg in this recipe.)

Step 4

In a separate bowl, COMBINE baking powder and salt with flour and add a little at a time to the wet ingredients.

Step 5

IMPORTANT NOTE: If the dough looks crumbly keep mixing for 30 seconds to 1 minute longer. The dough should be pulling away from the sides of the mixer.

Step 6

If the dough still looks too dry or stiff for your mixer, turn out the dough onto a countertop surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand.

Step 7

DO NOT CHILL THE DOUGH. Divide into workable batches (2-3 chunks), 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).

Step 8

Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.