Sugar Cookies

http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=710471

2 sticks (1/2 lb) Wegmans Unsalted Butter, softened to room temp
1 1/2 cups Wegmans Powdered Sugar, sifted
1 Wegmans Large Egg
1 tsp Wegmans Pure Vanilla Extract
1/2 tsp almond extract
2 1/2 cups Wegmans All-Purpose Flour
1 tsp baking soda
1 tsp cream of tartar

You'll Need: 5 qt stand mixer fitted with paddle or electric mixer, rolling pin, cookie cutters, large baking sheets, parchment paper, cooling racks
Directions:

Prepare dough:

Add butter and powdered sugar to mixer bowl. Cream on MEDIUM until combined and lightened, scraping bowl and paddle as needed.

Add egg, vanilla extract, and almond extract. Mix to combine. Stop mixer.

Add flour, baking soda, and cream of tartar. Mix on LOW just until combined.

Separate dough in half and form each half into a disk. Wrap each in plastic wrap. Refrigerate at least 3 hours or overnight.


Baking day: Preheat oven to 350 degrees.


Using rolling pin, roll out one disk of dough on lightly floured surface to a circle about 1/4-inch thick.

Cut out cookies. Transfer to parchment paper-lined baking sheet, spacing about 1/2-inch apart.

Bake one sheet at a time on center rack of oven 8-11 min or until cookies are firm, and very lightly browned along the edges. Cool for 2 min and remove from baking sheet.


Chef Tip(s):

To control the thickness of any rolled-out cookie dough, use rubber rolling pin rings or roll it between two thin strips of wood or Plexiglas (1/4-inch thick). They will help ensure even thickness of the final product.

Incorporate some of the "scrap" dough into the next piece of dough to be rolled out. This way, you won't be left with only scrap dough when finished.

Turn the sheet pan around halfway through the baking process to ensure even baking of the final product.

Set the timer for about half the time recommended, especially with new recipes. This lets you fine-tune the baking time without fear of over-baking the cookies.