Ingredients
2 1/2 c. all-purpose flour
1 tsp. kosher salt
1 c. (2 sticks) unsalted butter, room temperature
2/3 c. granulated sugar
1 large egg, plus 1 large egg yolk for brushing
1 tsp. pure vanilla extract,or almond extract (optional)
Preparation
Step 1Preheat oven to 375° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour and salt.Step 2In a medium bowl using a hand mixer, beat butter and sugar until light and fluffy, 4 to 5 minutes. Add egg and almond or vanilla extract if using and beat until combined. Gradually add the flour mixture and beat until just combined. Divide dough in half.Step 3In a small bowl, beat egg yolk with two teaspoons water. On a floured surface, roll each dough out evenly to 1/4" thick. Punch out rounds with a 2" cookie cutter, placing them about 1" apart on prepared baking sheets. Use the tines of a fork to create a crosshatch pattern on the cookies, then brush tops of cookies with egg wash. Step 4Bake 10 to 12 minutes, until edges are beginning to turn golden. Cool completely before serving.
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