Recipe Makes 

3 dozen 3″ cookies 

and they freeze well.

3/4 cup butter (room temperature)
1 cup sugar
small pinch of salt
1 egg
2 tablespoons corn syrup (the clear white kind)
2 teaspoons vanilla extract
1 teaspoon almond extract
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda


Cream the butter and sugar together until it is light and fluffy (about 3 minutes on high speed).


Add egg, corn syrup and extracts, mix well.


Add flour + baking powder + baking soda + salt and mix well. Batter will be very thick, so a stand mixer works best for this.


Roll dough into 1″ balls, then roll them in granulated sugar and pat them down JUST A LITTLE BIT (bottom of sugared glass works well for this).


NOTE: If you don’t want to frost these cookies, you can roll them in cinnamon sugar before baking.


Line your cookie sheet with parchment (important). Place chilled cookie’s about 3″ apart on cookie sheet. 


Bake at 325° for 12-14 minutes (cookies should be VERY SLIGHTLY golden around edges, like this)

Cool the baked cookies a minute or so before you remove them to a cooling rack.


When the cookies are completely cool, you can frost them.


FROSTING


3 tablespoons melted butter
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups powdered sugar
3 to 4 tablespoons milk (start with 3)
Mix well with wire wisk and frost cookies