Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tbsp (15ml) pure vanilla extract
  • 1/2 tsp (2.5ml) almond extract
  • 3 cups (375g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5g) baking powder
  • 1/2 tsp (2g) cream of tartar
  • 1/2 tsp (3g) fine sea salt
  • 1/2 cup (113g) unsalted butter, softened (for frosting)
  • 2 cups (240g) powdered sugar
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla bean paste
  • 1 pinch salt

Instructions:

  1. In the bowl of a stand mixer, beat 1 cup softened butter and granulated sugar on medium-high speed for 3 minutes until pale and fluffy.
  2. Add the egg, vanilla extract, and almond extract. Beat for another minute to fully incorporate.
  3. In a separate bowl, whisk together the flour, cornstarch, baking powder, cream of tartar, and salt. Gradually add to the wet ingredients on low speed until just combined.
  4. Divide the dough into two disks, wrap in plastic, and chill in the refrigerator for at least 2 hours.
  5. Roll the chilled dough to a 1/4-inch thickness on a floured surface and cut into shapes using cookie cutters.
  6. Bake for 7 to 8 minutes. The cookies should be set but not browned. Cool completely on a wire rack.
  7. Whisk together the frosting ingredients: 1/2 cup butter, powdered sugar, heavy cream, vanilla bean paste, and a pinch of salt until velvety. Frost the cooled cookies.