Makes: 24 cookies
Total Time: 35 minutes (plus 4 hours for chilling)
Ingredients:
- 1-1/4 cups all-purpose flour
- 1/4 cup whole-wheat flour
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 egg white*
- 1-1/4 tsp. vanilla extract
- 1/4 tsp. almond extract
Directions:
In a medium bowl, whisk together all-purpose flour, whole-wheat flour, salt, and baking soda. In a separate medium bowl, beat butter, granulated sugar, and light brown sugar until light and fluffy. Scrape down sides and bottom of bowl, and add the egg white, vanilla extract, and almond extract; beat until just combined. Add flour mixture, and stir until incorporated. Cover bowl with plastic wrap, and chill for at least 4 hours.
Preheat oven to 325°F. Line two baking sheets with parchment paper.
Dust counter with flour. Place chilled dough directly onto counter. Roll dough out to a 1/4-inch thickness. Use cookie cutters to cut shapes in dough, and gently transfer them to baking sheets. (You can reroll the scraps; just be sure to chill in between.)
Bake cookies for 12 minutes or until set (not browned). Remove cookies from oven, and cool for 5 minutes. Transfer cookies to a wire rack to cool completely.
The consumption of uncooked cookie dough is not recommended due to the use of raw eggs, which can increase the possibility of contracting foodborne illness such as salmonellosis.