Directions

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together at medium-high speed for about one minute until light and fluffy.
2. Add the egg and Belfonte Sour Cream to the bowl, and mix at medium speed until combined.
3. Add baking powder, baking soda, vanilla extract, almond extract, and salt at medium speed until combined.
4. Stir the flour in on low speed until just combined.
5. Transfer half of the dough to a sheet of parchment paper. Gently press the dough together to form a loose ball. Sprinkle the dough lightly with flour, and roll the dough into a flat disc that is about ¼” thick. Repeat with the other half of the dough.
6. Place the discs of dough into the refrigerator to chill for about fifteen minutes. While the dough is chilling, preheat the oven to 375 F.
7. Cut your preferred cookie shapes out of the chilled dough, then transfer the cookies to large baking sheets lined with parchment paper.
8. Bake the cookies at 375 for about 6-8 minutes until the edges are somewhat firm. Let the cookies cool on the baking sheets for five minutes, then transfer the cookies to cooling racks to completely cool.
9. Top with your favorite frosting and festive holiday sprinkles.

Note: 

• The cookies will not brown in the oven; they will bake quickly and retain their shape and light color during the baking process. Avoid over-baking so they stay soft, too!
• If the dough is too sticky to handle, add more flour (one tablespoon at a time) until it is tacky, but not too sticky.

Prep Time: 10 minutes
Chill Time: 15 minutes
Cook Time: 8 minutes
Total Time: 33 minutes
Servings: 36 cookies