No Chill Soft Sugar Cookies

I tried a new recipe this year. As much as I love the recipe I usually use, I don't have the time or energy to pre-plan the dough, wait a day for it to chill, etc. I wanted something quick and easy but still delicious. This was it! Bao and Mike both like the texture of this dough more than the usual. I still think the other is more "pillowy" but maybe I have to make both and we can do a side by side tasting?

Ingredients:

• 1 Cup butter, softened
• 1 Cup granulated white sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 egg
• 2 teaspoons baking powder
• 3 cups all purpose flour

Directions:

1. Preheat oven to 350° F.
2. In the bowl of your mixer cream butter and sugar until smooth.
3. Beat in extracts and eggs.
4. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
5. DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
6. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Original recipe and images © In Katrina's Kitchen