Description
This is buttery tender dough that produces an excellent flavored and textured cookie — servings is only estimated it will depend on how thick you slice the dough, i get about 12-15 cookies per roll if sliced just over a 1/4-inch thick, you may of coarse slice them thinner or thicker if desired and adjust baking time slightly — plan ahead the dough needs to chill for about 4 or more hours or until very firm and may be frozen for up to 3 months.
Ingredients
- Butter
- Sugar
- Egg Yolk
- Vanilla
- Almond Extract
- Vanilla Instant Pudding Mix
- All-purpose Flour
- Baking Soda
- Salt
- White Sugar
Instructions
- In a mixing bowl cream the butter with sugar for about 3 minutes
- Add in egg yolk and both extracts
- Beat until no sugar granules remain
- Beat in vanilla pudding mix until combined
- In a small bowl combine the flour with baking soda and salt
- Add to the creamed mixture and beat until combined
- Remove the dough to a surface and gently knead the dough until it comes together
- Roll into one large log or two smaller logs
- Wrap in plastic wrap and refrigerate until hard
- Set oven to 350 degrees f
- Slice into slightly over 1 / 4-inch thickness
- Place onto a greased baking sheet / s
- Bake for about 8 minutes or until light golden brown
- Allow to sit and harden slightly in the pan before removing