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Roll and Bake the Cookies: Roll the dough 1/8-inch thick and cut 2-inch rounds with a plain or fluted biscuit cutter or cookie cutter. With half of the rounds, cut a hole from the middle of each round with a small shaped cookie cutter, such as a heart or star, or use a Linzer Cookie Cutter set to cut the shapes.

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Cream together butter and sugar in the bowl of a stand mixer, fitted with the paddle attachment. Scrape down the bottom and sides of the bowl. Add egg, vanilla and almond extract and beat to combine. In a separate bowl, whisk together flour, almond flour, salt and cinnamon. Add to the butter mixture.

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Add the flour, salt, and butter and pulse until mixture resembles coarse meal, about twenty 1-second pulses. Add the egg yolks, vanilla, and almond extract and process until dough forms a crumbly, clumpy mass, 20 to 25 seconds. Transfer the dough to a clean work surface and knead it into a smooth ball.

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Gradually beat the flour mixture into the butter mixture until just combined. Wrap the dough well with plastic wrap and refrigerate until very firm, at least two hours and up to 3 days. When you are ready to bake your cookies, preheat the oven to 375°F (190°C) fan assisted. Line two cookie sheets with parchment paper.

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In addition to being nut free, the cookies taste just as good. In a stand mixer bowl, combine the butter and sugar until the mixture is light and fluffy. In a mixing bowl, whisk together the egg yolks, lemon zest, and vanilla extract. Finally, add the flour and mix until just combined.

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Add in dry ingredients all at once and mix on low speed, just until incorporated. Step 4. Divide dough in 2 equal pieces, and wrap each piece in cling film, patting into a 1-inch-thick disk. Chill at least 2 hours, up to 5 days ahead. Step 5. Heat oven to 325 degrees.

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Preheat the oven to 350°F (180°C). Line two to three large baking sheets with parchment paper or silicone baking mats and set aside. Remove the cookie dough from the fridge, then remove the top layer of the parchment paper and cut into 2-inch circles (or a similar consistent shape).

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Transfer cookies gently using a thin spatula to the prepared baking sheets, placing them 1 inch apart. Bake for 9-11 minutes or until cookies are golden just at the edges. Let cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely. Sift powdered sugar on top of the cookies with the holes.

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Roughly mix together by hand, room temperature butter and icing sugar. This will prevent sugar clouds when the mixer is turned on. With a stand mixer fitted with a paddle attachment or with a handheld mixer, beat together on medium speed until fluffy. Add egg yolks and vanilla extract.

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Scrape the dough out of the bowl and form into a large, flat disc. Wrap in plastic wrap and chill until firm, at least one hour. Preheat your oven to 350 degrees F and line two baking sheets with parchment. Divide the dough in half (keep the other half chilled) and roll out the dough to a 1/4 inch thickness.

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Preheat the oven to 350°F / 180°C. Place the chilled cookies on a parchment paper lined baking sheet / cookie sheet with about 1 - 1.5 inch of space between each. Bake the cookies in the preheated oven for about 10 - 15 minutes, or until the edges are just starting to turn light golden brown in color.

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Add egg yolk and vanilla and beat until combined. In a separate medium bowl, whisk flour and salt together. Carefully add the flour mixture to the mixture and mix until combined. Do not over mix. Divide the dough in half and pat each half into a disc. Wrap both and refrigerate for roughly an hour.

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In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix the butter on medium speed until creamy for about 1-2 minutes. Add the sugar and mix to combine. Stir in the egg yolks until combined. Add the salt, cinnamon, vanilla*, and lemon juice and mix just until incorporated.

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Combine butter, sugars, and cinnamon and use an electric mixer to beat until light and fluffy (at least 30-60 seconds). Stir in vanilla. 1 cup (226 g) unsalted butter, ½ cup (100 g) granulated sugar, 3 tablespoons light brown sugar, ¼ teaspoon ground cinnamon, 1 ½ teaspoons vanilla extract. In a separate bowl, whisk together all purpose.

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1. Sift the flour and salt into a bowl and add the vegan butter. Rub the flour and butter together between your fingertips until it looks like breadcrumbs. Make sure the butter is chilled; cold hands are great for this! 2. Add the vanilla, lemon zest and sift in the confectioners' sugar. 3.

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Shape the dough into a disk about 1-inch thick, wrap tightly with beeswrap or plastic wrap, and refrigerate for 30-60 minutes or until chilled. Prep the oven and baking sheet. Heat the oven to 350°F and line a large baking sheet with parchment. Roll out the dough.