Thick-sugar-cookie-recipe, directions in a large bowl, cream butter and sugar until light and fluffy. beat in eggs, egg yolks and extracts. in another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.. In a large bowl, cream together the sugar and butter until smooth. beat in the eggs and egg yolks, one at a time, mixing well after each. mix in vanilla extract. combine flour, baking powder, and salt; stir into the sugar mixture., cookies- in an electric mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy (3 minutes) add the eggs and yolks one at a time until combined. mix in the extracts, salt and baking powder until combined..
Once mixture is combined and all the flour disappears, transfer dough to the piece of floured parchment paper. press mixture into large ball so that it is all incorporated and any loose floury pieces are pressed in. lay another piece of parchment paper on top of dough (to prevent sticking) and use a rolling pin to roll dough 1/2" thick., directions cream margarine or butter with sugar. add eggs and vanilla and blend well. sift together dry ingredients and add to butter/sugar mixture..
Scoop the dough into about 18 1-1/2" inch balls and place on an ungreased cookie sheet. slightly flatten the top of each cookie with the bottom of a glass that has been dipped in sugar. refrigerate the cookies for at least 1 hour. in a small bowl, combine the heavy cream and vinegar., in a large bowl or stand mixer, beat the butter on medium speed until it is soft and fluffy, 1-2 minutes. add the softened cream cheese and continue to beat for 1 minute, until well incorporated. add the sugar and beat well, 1-2 minutes, until fluffy. add the egg, vanilla, and almond extract.