“When I eat these I'm 7 years old again, with flour up to my elbows helping Mama in the kitchen. I love these barely sweet treats cause they're made with ingredients already on hand.”
1hr 45mins
4 dozen

Ingredients Nutrition


  1. Cream softened butter with a mixer until fluffy (about 1 or 2 minutes).
  2. Add sugar a little at a time, and cream together with mixer.
  3. Add eggs, 1 at a time, beating into butter mixture until yellow disappears.
  4. Add vanilla and almond extracts.
  5. In a separate bowl, mix all dry ingredients.
  6. Gradually add the flour mixture to the creamed mixture, stopping to scrape down the sides between additions. Depending on the power of your mixer, you might have to add the last of the flour mixing by hand with a rubber spatula.
  7. Place the dough formed into plastic wrap and chill for at least 1 hour.
  8. After chilling, remove the dough from the fridge, divide in half and roll out the first half on a floured surface. Place the other half back into the fridge until you're ready for it.
  9. Roll dough 1/4 to 1/2 inch (I like my cookies a little thick).
  10. Using a biscuit cutter, cut out cookies and place on a cookie sheet lined with parchment paper.
  11. Bake in a 350 oven for 12-15 minutes depending on the heat of your oven. The edges should be just browned and the cookie itself barely tanned.
  12. Let cool and keep in an airtight container.
  13. Enjoy with hot tea or just by themselves!

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