Ingredients:

  • 225g unsalted butter, softened but cool
  • 150g granulated sugar
  • 60g full-fat sour cream or cream cheese
  • 1 large egg, room temperature
  • 10ml pure vanilla extract
  • 2ml almond extract
  • 420g all-purpose flour
  • 30g cornstarch
  • 3g fine sea salt

Instructions:

  1. Beat 225g butter and 150g sugar until pale and fluffy.
  2. Incorporate 60g sour cream, the egg, 10ml vanilla, and 2ml almond extract. Beat until just combined.
  3. In a separate bowl, combine 420g flour, 30g cornstarch, and 3g salt.
  4. Add the dry mix to the wet until a soft dough forms.
  5. Divide dough in half, wrap in plastic, and refrigerate for 1 hour.
  6. Roll dough between two sheets of parchment until 1/4 inch thick.
  7. Use your cutters to stamp shapes, leaving about 1 inch of space between them.
  8. Place the cut shapes (on the tray) in the freezer for 10 minutes until firm to the touch.
  9. Bake at 350°F for 8 to 10 minutes until the edges are matte and barely gold.
  10. Cool on the baking sheet for 5 minutes. Then, transfer to a wire rack to cool completely before decorating.