Ingredients
Method
- Combine butter and sugars in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to beat until creamy.
- Add egg yolk and stir well.
- Add salt, vanilla extract, and almond extract (if using). Beat until well-combined.
- With mixer on low-speed, gradually add flour until completely combined. Dough may be crumbly, if needed use a spatula to scrape the bottom and sides of the bowl and work the flour into the dough.
- Add nonpareils (if using) and fold into dough (try not to over-work it at this point as nonpareils may bleed).
- Divide dough into 2 parts and transfer each part onto a sheet of wax paper. Work dough into a 2" wide log shape (I like to use the wax paper to help do this, see video for reference) and transfer to the refrigerator to chill for at least 2-3 hours.*
- Once dough has chilled, preheat oven to 350ºF (175ºC) and line a cookie sheet with parchment paper.
- Remove one cookie dough log from the refrigerator and use a sharp knife to cut into ¼" slices.
- Place slices on prepared cookie sheet about 1" apart and bake on 350ºF (175ºC) for 10-12 minutes or until edges are just beginning to turn golden brown.
- Allow to cool on baking sheet before serving. If desired, dip cooled cookies in chocolate and top with additional sprinkles.
Nutrition
Calories: 114kcalCarbohydrates: 13gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 22mgSodium: 40mgPotassium: 13mgSugar: 5gVitamin A: 250IUIron: 0.5mg
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