2 ¾cups(345 g) all-purpose flour, plus extra for dusting stamps
½teaspoonsalt
1cup(226 g or 2 sticks) unsalted butter, room temperature
½cup(60 g) confectioners’ sugar
½cup(100 g) granulated sugar, plus extra for sprinkling
1large egg, room temperature
1teaspoonpure vanilla extract
½teaspoonalmond extract, optional
Instructions
In the bowl of a stand mixer (or using a hand mixer), beat butter on medium speed until light and fluffy, about 3 minutes. Add confectioners' sugar, granulated sugar and salt. Beat until well combined, about 1 minute, and. Add the egg, vanilla and almond extract (if using). Mix until combined. Scrape down the sides and bottom of the bowl.
With the mixer on low, slowly add the flour. Mix just until combined. If the dough is crumbly, add 1 tablespoon of milk only if necessary.
Divide the dough in half and shape into two 8-inch round discs. Cover each disc in plastic wrap and chill the dough for 2 hours and up to 48 hours.
Take one disc out of the refrigerator. On a lightly floured surface, roll dough until ¼ inch thick. Dip the cookie stamps in flour and tap off any excess. Press the stamp into the dough (see notes on different stamp sets). Reroll scraps and stamp cookies until no dough remains.
Place cookies on a parchment lined baking sheet and place in the refrigerator for about 15 minutes while the oven preheats. Repeat process with second dough disc.
Preheat oven to 350 F. Once fully preheated, remove the baking sheet from the refrigerator and sprinkle granulated sugar on the cookies. Bake for 8 to 10 minutes or until the edges are set. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Stamp sets: If your stamp set has a separate round cutter, use that to cut the dough into a circle after stamping. If you don't have a round cookie cutter, roll the dough into balls and press down with the stamps. They won't be perfect circles, but they will still be delicious!Almond extract is optional. If you do not prefer the taste, increase the vanilla to 2 teaspoons.Make ahead the dough and keep it in the refrigerator for up to 48 hours. When ready to bake, let the dough sit on the counter for 20 to 30 minutes or until soft enough to roll without breaking.Store in an airtight container for up to 1 week. Freeze cookie dough for up to 3 months. Defrost in the refrigerator before rolling and baking.