Crisp Butter-Vanilla Sugar Cookies

1. Prepare the egg mixture

In a small bowl, whisk together the large egg, 1 teaspoon of vanilla extract, 0.75 teaspoon of salt, and 0.25 teaspoon of almond extract.

2. Combine dry ingredients

In a second bowl, whisk together 354 grams of all-purpose flour, 0.25 teaspoon of baking powder, and 0.25 teaspoon of baking soda.

3. Process sugar and butter

In a food processor, process 198 grams of granulated sugar and 198 grams of chilled unsalted butter pieces for about 30 seconds until smooth and the sugar is finely ground.

4. Add egg mixture

Pour the egg mixture into the food processor and process for another 10 seconds to incorporate.

5. Combine with flour mixture

Add the flour mixture to the processor and let it run for about 30 seconds until the dough begins to come together.

6. Knead the dough

Turn the dough out onto a surface and knead gently for about 10 seconds until smooth.

7. Divide and chill the dough

Divide the dough into two pieces. Place each piece between sheets of parchment paper, press into ovals, and roll to 1/8-inch thickness. Refrigerate for at least 1.5 hours or freeze for 30 minutes.

8. Preheat oven

Preheat your oven to 300 degrees Fahrenheit, positioning the rack in the lower-middle. Line a rimless cookie sheet with parchment paper.

9. Cut and bake cookies

Once the dough is firm, peel off the top parchment sheet and cut the dough into desired shapes. Transfer to the prepared cookie sheet and bake for 14-17 minutes, rotating halfway through. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

10. Prepare royal icing

In a stand mixer, whip 302 grams of confectioners' sugar, 2 large egg whites, 0.5 teaspoon vanilla extract, and 0.125 teaspoon salt on medium-low speed for 1 minute, then increase to medium-high for 3-4 minutes until smooth and glossy.

11. Decorate cookies

Spread the royal icing on the cooled cookies and let dry for at least 1.5 hours before serving.