F/V Northwestern Sugar Cookies

• 7 ounces unsalted butter at room temperature
• 14 ounces plain flour + 3 All Purpose/
• 7 ounces caster sugar / Superfine Sugar
• 1 large egg lightly beaten
• 5 teaspoons vanilla extract ml/ 1, / Or seeds from 1 vanilla bean
• 13 ounces icing / Confectioner's/ Powdered Sugar, unsifted
• 2 large egg whites
• 10 teaspoons lemon juice ml/ 2
• 5 teaspoons almond extract ml/ 1, optional

1. Cream together the butter, sugar and any flavourings you're using. Beat until just becoming creamy in texture.
2. Tip: Don't over mix otherwise you'll incorporate too much air and the cookies will spread during baking, losing their shape.
3. Beat in the egg until well combined, make sure to scrape down the sides of the bowl.
4. Add the sifted flour and mix on low until a non sticky dough forms.
5. Knead into a ball and divide into 2 or 3 pieces.
6. Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)
7. Refrigerate for a minimum of 30mins.
8. Beat egg whites with lemon juice until combined.

butter, flour , caster sugar, egg, vanilla, sugar, egg whites, lemon juice ml, almond

Taken from www.yummly.com/recipe/F_v-Northwestern-Sugar-Cookies-1657965 (may not work)