Holiday Cut-Out Sugar Cookies

Langkah-langkah

1. Combine the confectioners' sugar, butter, egg yolk, salt, and almond extract in the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed at first to incorporate the sugar, then increase the speed to medium and beat until smooth, about 30 seconds. Add the flour and mix on low speed until well combined. The mixture will seem dry and crumbly at first, but don't worry—it will come together into a cohesive dough.

2. Lightly dust a clean work surface with flour. Scrape the dough onto the work surface and knead into a smooth ball. Cut the ball in half and form 2 discs, then wrap each disc in plastic and refrigerate for at least 2 hours or overnight.

3. When you're ready to bake, remove the dough from the refrigerator and let it soften on the countertop for 30 minutes to 1 hour. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set two oven racks in the centermost positions.

4. Begin with one disc of dough, kneading it with your hands for about a minute until it becomes soft and pliable, similar in consistency to play dough. Remember, the longer the dough has been refrigerated, the more kneading it may require. Aim for a dough that’s neither crumbly nor cracking at the edges, yet be cautious not to over-knead; it should retain a cool temperature. If it becomes too warm or soft at any point, feel free to pop it back in the fridge for a bit.

5. Sprinkle your work surface lightly with flour. Lightly sprinkle the top of the dough and the rolling pin with flour as well. Roll to between ⅛ and ¼-in (3 and 6-mm) thick, sprinkling more flour over and under the dough as needed so that it doesn't stick. Use cookie cutters to cut shapes. Use a thin metal spatula to lift the cut dough off the counter and onto the prepared baking sheets (they can be close together; they don't spread). Re-roll and cut the dough scraps, dusting more flour as necessary so the dough doesn't stick. Bake the cookies for 10 to 14 minutes, until they're set and barely browned around the edges. (Note that the cook time will vary depending on the thickness and size of the cookies. And mini cookies might be done in as little as 8 minutes.)

6. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before icing.