Butter Cookies

Ingredients

• 3 cups flour
• 1 cup sugar
• 1 teaspoon salt
• 1/2 pound unsalted butter, softened
• 1 large egg, lightly beaten
• 1/4 teaspoon almond extract
• 2 Tbsp lemon juice

Directions

1. In a large mixing bowl, whisk the flour, salt, and sugar until evenly combined.
2. Add the butter, then use your fingers to rub it into the dry ingredients until the mixture breaks into flaky bits and small clumps.
3. Stir in the egg, almond extract, and lemon juice. It may look very dry in the beginning, but keep mixing until the dough starts to gather into clumps.
4. Divide the dough into 2 balls, press each one into a disk, wrap them in plastic, and refrigerate for at least an hour, preferably overnight.
5. Before rolling, leave the dough at room temperature for at least 10-15 minutes so it is easier to handle. If it crumbles, just press it back together and wait until it softens enough to roll without fighting you.
6. Working with 1 disk at a time, roll the dough between 2 sheets of parchment paper until it is 1/8 to 1/4-inch thick, depending on whether you want thinner or thicker cookies.
7. Flour one side of your cookie cutter, then cut out the shapes. If the dough gets too soft while you work, move it to the freezer for a few minutes so it firms up again.
8. Arrange the cutouts on a cookie sheet lined with parchment paper or a Silpat, leaving at least 1/2-inch between them.
9. Bake at 350 degrees F for 8-12 minutes, depending on cookie thickness, until the edges are only lightly golden brown. Take the cookies out of the oven and cool them on a rack for 10 minutes.