No Roll Sugar Cookies

 I really love these cookies! They're buttery and delish and you can embellish them as you please. They're also very easy to make as well. The original recipe called for all flour but I made a little change that not only helps the cookie hold its shape but makes for a lighter, crispier still chewy end product.

• 1 cup granulated sugar
• 1 cup softened unsalted butter
• 1 tsp almond extract
• 2 1/3 cups all-purpose flour MINUS 1/4 cup (to be replaced by:)
• 1/4 cup corn starch
• 1/2 tsp baking soda
• 1 tsp fine salt
• 1 egg
• 1/8 tsp freshly grated nutmeg

1. This cookie will require you to use your stand mixer because it yields a pretty stiff dough. 
2. Cream the butter until it's very fluffy and almost white in color.
3. Add in the sugar and cream until the sugar is very well incorporated.
4. Add in the egg and beat well.
5. Add in the extract- more if you desire (I use emulsion rather than extract- it makes a better product)
6. In a separate bowl whisk together the flour, cornstarch, baking soda, salt, and nutmeg
7. Add the dry to the wet and mix until there are no more flour streaks- you may have to scrape the bowl- but make sure not to over mix! You want cookies, not sugar cakes!
8. Roll or top with sugar or sprinkles or whatever won't melt
9. Bake at 350 for 9 minutes each
10. Let cool on a rack