Big, Fat, Soft Almond Sugar Cookies
  • 1½ c. Sugar
  • 1½ sticks Unsalted Butter, at room temperature
  • ⅔ c. Shortening
  • 2 Large Eggs, at room temperature
  • 3 T. Pure Almond Extract
  • 2¾ c. Cake Flour
  • 1 c. All-Purpose Flour
  • 1 T. Cornstarch
  • 2 t. Baking Powder
  • ½ t. Salt
  • Coarse Sanding Sugar
  1. Preheat oven to 350 degrees and line two large baking sheets with parchment paper.
  2. In the bowl of an electric mixer, cream together sugar, butter and shortening until light and fluffy, about 2-3 minutes. Add eggs and almond extract and mix just until combined. In a medium bowl, whisk together cake flour, all-purpose flour, cornstarch, baking powder and salt. Add to butter mixture and beat on medium speed just until flour is incorporated. Turn dough out onto a large piece of plastic wrap, wrap tightly, place in an air-tight container and refrigerate for one hour or overnight (which is what I did).
  3. Roll dough into 2" balls, about the size of a golf ball and roll in sanding sugar. Place on baking sheets about two inches apart and bake for 12 minutes, rotating pans and switching racks halfway through. Let cool on pans for two minutes and then transfer to a wire rack and let cool completely. Store in an air-tight container.
Makes 35 cookies.
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