Ingredients:
• 1 1⁄2 Cups of Confectioners (powdered sugar)
• 2 sticks of unsalted room temperature butter
• 1 egg
• 2–3 tsp of flavoring (I use almond extract)
• 2 3⁄4 cups of flour
• 2 tsp baking powder
• 1 tsp salt

Instructions:
In a stand mixer using paddle attachment:
Cream together confectioners sugar and butter. Once combined and creamy add egg and flavoring. Then add dry ingredients (flour, baking powder, salt) a little at a time.

Once dough is combined you should be able to touch your finger to it and it not stick to your finger. Let dough set up for a few minutes before rolling out (5–10 minutes).

Roll dough in between 2 pieces of wax paper, this way you will not have to add flour to dough. Adding flour to dough to cut/roll will cause your cookies to be dry. Also, I use a measured rolling pin so all cookies are the same size/height. ALWAYS USE SILICONE BAKING MATS! Or your cookies will get too done on the bottom.

Bake at 400 degrees for 5–6 minutes, if they’re brown on the bottom you’ve baked too long. Once out of the oven let cool on cookie sheet for a few minutes before transferring cookies to a cooling rack.

You may have to test the temperature, in my new oven I had to take the temp down to 375.
This recipe makes around 24–30, 3 inch cookies.