Almond/orange/good Sugar Cookies



  • 1 1/4 cups (150 g) unbleached all-purpose flour
  • 1/2 cup (45 g) Bob's Red Mill Almond Flour
  • 1 teaspoons (5 g) baking powder (baker's ammonia next time)
  • 1/4 teaspoon (1 grams) Diamond Crystal kosher salt
  • 1/2 cup (100 g) granulated sugar
  • zest of 1 orange (i'm prob going with extract next time)
  • 1 1/4 sticks (5 oz; 141 g) unsalted butter softened
  • 1/2 large egg
  • 1/2 tablespoon pure vanilla extract
  • 1/4 teaspoon pure almond extract

Instructions 

  • Prepare, Roll, and Chill Cookie Dough: In a medium bowl, whisk together the unbleached all-purpose flour, almond flour, baking powder, and kosher salt until combined.
  • Combine the granulated sugar and orange zest in a stand mixer bowl. Using the tips of your fingers, rub the zest into the sugar until it resembles wet sand and is very fragrant.
  • Add the butter to the bowl. Using the paddle attachment, mix the sugar mixture and butter together at low speed for 30 seconds or until creamy. Add the egg, vanilla extract, and almond extract and mix over low speed until combined. Scrape down the sides of the bowl with a spatula to ensure all ingredients are incorporated evenly. Over low speed, slowly add the dry flour mixture. Mix until the flour is just absorbed and the dough comes together. It will be soft and fairly sticky.

  • Press the dough together, divide in half, and place each half between two large pieces of parchment or wax paper. Roll each piece of dough until is ¼-inch thick.
  • Chill, then cut. If not going right into the oven, chill more.
  • 375 degrees 12 mins - ish