Chef notes
These cookies are an elevated version of a holiday classic! They're a little nostalgic, thanks to their sweet and buttery flavor, but the texture is pleasantly chewy from the inclusion of almond paste, cake flour and a splash of white vinegar. They are perfect plain, but to make these reminiscent of your favorite bakery cookie, frost the cooled cookies with a luscious homemade buttercream and top them with colorful sprinkles or sanding sugar after baking.
Swap Options: You can substitute white distilled vinegar for cream of tartar. Can’t find cake flour? You can make your own version by removing two tablespoons per cup of all-purpose flour and replacing it with two tablespoons of cornstarch.
Ingredients
- 12 tablespoons (1½ sticks) unsalted butter, softened
- 5 tablespoons vegetable shortening, such as Crisco
- 1½ cups granulated sugar
- 4 ounces almond paste, broken into small pieces
- 1½ teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon white distilled vinegar
- 2¾ cups cake flour (not self-rising)
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine table salt
- 2 large eggs, room temperature
- buttercream frosting, for garnish
- sanding sugar, for garnish
- sprinkles, for garnish
Preparation
1.In the bowl of a stand mixer fitted with a paddle attachment, or using an electric hand beater, beat together the butter, shortening, sugar, almond paste, vanilla extract, almond extract and white vinegar until light and fluffy, 3 to 5 minutes.
2.Meanwhile, in a separate large bowl, whisk together the flour, baking soda and salt. Set aside.
3.Add the eggs into the butter mixture, one at a time, and blend just until combined, about 1 minute.
4.Gradually beat in the flour mixture on low speed just until everything is incorporated. Scrape down the sides of the bowl and mix again to make sure it is evenly incorporated.
5.Scoop the dough into 2 to 3 tablespoon portions (approximately 22 to 24 cookies) and roll them in your hands to round them. Place the dough balls on a parchment-lined tray and refrigerate for at least 3 hours or overnight.
6.When you’re ready to bake, preheat the oven to 375 F.
7.Place the dough balls at least 2 inches apart on parchment-lined cookie sheets and bake for 7 minutes. Carefully rotate the tray and bake for another 3 minutes or until the edges of the cookies just start to get golden. Allow the cookies to cool on wire racks before decorating as desired.
