Special equipment: a snowflake cookie cutter
Preheat the oven to 350 degrees F. Line a half-sheet pan
with parchment paper.
the flour into a medium bowl. In a stand mixer
fitted with the paddle attachment, cream
together the butter, sugar
, vanilla extract and almond extract
, 3 to 5 minutes. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Decrease the speed to low, add the flour and mix to incorporate. Scrape down the sides of the bowl and increase the speed to medium for 30 seconds. Chill the dough for 1 hour in the refrigerator.
a clean surface with flour. Using a rolling pin
, roll out the dough between 1/4-inch and 1/2-inch thick. Cut the dough with a snowflake cookie cutter and place on the prepared sheet pan (about 24 cookies). Refrigerate the dough
for 15 minutes. Bake for 10 to 15 minutes. Cool completely, then serve the cookies
as-is, or frost the cookies and then serve.