Cut-Out Sugar Cookies

Recipe View 2 mins In a large mixing bowl, beat egg yolks and almond paste together using an electric mixer on medium speed until the almond paste is finely incorporated and the mixture appears crumbly, about 2 minutes.

Recipe View 3 mins Add the chilled, cubed butter, sugar, and salt to the almond paste mixture. Beat on medium speed until the mixture is light and creamy, about 3 minutes. Be sure to scrape down the sides of the bowl to ensure even mixing.

Recipe View 5 mins Reduce the mixer speed to low and gradually add the flour, mixing just until a dough forms. Be careful not to overmix, as this can result in tough cookies.

Recipe View 2 hrs Divide the dough into 4 equal portions. On a lightly floured surface, flatten each portion into a disk. Wrap each disk tightly in plastic wrap and chill in the refrigerator for at least 2 hours. This step is crucial for preventing the cookies from spreading during baking. (Chill time: 2 hours)

Recipe View 0 mins Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

Recipe View 5 mins Remove one disk of dough from the refrigerator. On a lightly floured surface, roll the dough out to a 1/4-inch thickness using a floured rolling pin. Use floured cookie cutters to cut out your desired shapes. Arrange the cookies about 1 inch apart on the prepared baking sheets. Gather any remaining scraps into a disk, re-wrap, and refrigerate to re-roll later.

Recipe View 11 mins Bake the cookies in the preheated oven until they are lightly golden around the edges, 10 to 12 minutes. Keep a close eye on them to prevent burning.

Recipe View 3 mins Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, decorate as desired. Repeat the rolling, cutting, and baking process with the remaining dough.