Ingredients
- 3/4 cup butter
- 1/4 cup coconut oil
- 1 cup granulated sugar
- 1 egg
- 1 ½ teaspoons vanilla
- 1 1/2 teaspoons almond extract
- 3 cups all purpose flour lightly spoon into measuring cup and level, do not scoop flour.
- 1 ½ teaspoon baking powder
- ½ teaspoon table salt
- 1/2 teaspoon kosher salt
- Cream butter, coconut oil, and sugar until light and fluffy- about 2 minutes, scraping the sides of the bowl occasionally. Add in egg and extract and mix.
- Add flour and dry ingredients to the butter mixture and mix just until completely combined. Your dough may at first look crumbly, but keep mixing and it will quickly turn into a soft cohesive dough. If needed, use a wooden spoon to finish mixing and keep a nice soft dough-don’t over mix.
- Place dough onto parchment paper and make into a log shape. Roll up into parchment paper, enclosing ends as well so that the dough doesn’t dry out (you could wrap the parchment paper in plastic wrap).
- Place in refrigerator for about an hour. Pull out and slice cookies 1/4”-3/8” thick. Bake at 350 degrees for 8-10 minutes. Remove from oven when dough looks cooked/not doughy or shiny, but isn’t brown.
