Ingredients:

  • 1 cup (226g) Unsalted European-style butter, softened but cool (65°F)
  • 3/4 cup (150g) Granulated white sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 tsp fine sea salt
  • 2 cups (250g) all-purpose flour, leveled and sifted

Instructions:

  1. In a stand mixer fitted with the paddle attachment, beat the cool room-temperature butter and granulated sugar on medium-high speed for 3 to 4 minutes. The mixture must be pale, nearly white, and resemble whipped frosting to ensure the proper sandy crumb.
  2. Add the egg, vanilla extract, almond extract, and salt. Beat on medium speed for another 2 minutes, scraping down the sides of the bowl to ensure a complete emulsion without butter streaks.
  3. Turn the mixer to the lowest setting. Gradually add the sifted flour, mixing until just incorporated. Do not overmix, as this will develop gluten and toughen the cookies.
  4. Transfer the dough to a large piping bag fitted with a large open star piping tip (Ateco 826 or 827). Pipe cookies into circles or mounds on heavy-duty baking sheets lined with silicone mats or parchment paper.
  5. Chill the piped cookies on the baking sheets for 10 minutes in the refrigerator. This sets the butter and ensures the ridges remain defined during baking.
  6. Preheat oven to 350°F (175°C). Bake for 12-15 minutes until the bottoms are mahogany-colored and the edges are lightly golden. Cool completely on a wire rack.