Grandma White’s Sugar Cookies – Chris Edition
1c butter (softened)
1/2c heavy cream
1/4 tsp almond extract
2c all-purpose flour (+ ~1c more for rolling out)
2c+2tbsp cake flour
4 tsp baking powder
Beat the eggs and cream until just a little frothy
Sift the flours and baking powder together
Cream the butter and sugar in a stand mixer. Add the egg/cream mixture and the almond extract. Mix on medium speed until smooth. Add dry mixture one cup at a time. Batter will be smooth but sticky.
Refrigerate for one hour
Remove the batter in the largest amount you can roll out at once. Knead in a few tablespoons of flour until just smooth (4-6 turns of the dough). Knead longer for a denser cookie.
Cut out desired cookies and transfer to a cool cookie sheet.
Trimmings can be rolled back out once – after two rolls, incorporate trimmings into next batch of fresh dough.
Bake for 10-15 minutes (adjust this if the cookie sheet was hot). Check near the end of the cooking time – cookies are done when you can hear them ‘sizzling’. Cookies can be baked a bit longer until edges turn golden for a slightly crispier result – any longer will overcook.
Allow cookies to rest on cookie sheet until ‘sizzling’ stops – then immediately remove to cooling rack.
Be sure to eat a warm one. White people like that.