1cupsuperfine sugar(or granulated sugar processed in food processor for 30 seconds)
1large egg yolk
1/2teaspoonalmond extract, optional
2 1/2cupsall-purpose flour
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and salt at medium speed until light and fluffy, about 3 minutes. Add the egg yolk and beat until fully incorporated. Mix in the whole egg, vanilla and optional almond extract. Beat until full mixed. Add the flour, then beat at low speed just until combined. Be careful to not over-mix. Divide the dough in half and wrap in plastic wrap. Store in fridge until firm, at least one hour and up to 2 days.
Decorate with Easy Royal Icing recipe.
Nutrition information is based on a yield of 2 dozen cookies. Servings will vary based on size of cookie cutters used.