Sugar Cookies

• 1

  In a medium bowl, whisk together flour, baking soda and salt.

• 2

  In the bowl of stand mixer fitted with a paddle attachment, cream butter and sugar together until light and fluffy.

• 3

  Beat in egg, vanilla extract and almond extract, scraping down bowl as needed. Slowly mix in dry ingredients until just combined.

Braids

• 4

  Dust a work surface with flour. Scoop out a walnut-sized piece of dough and roll into an 8-inch log. Shape into a “U” then cross the arms twice, pressing the ends together at the end. Repeat shaping with remaining dough, using flour as needed to prevent sticking. Chill cookies on a parchment paper-lined baking sheet for 30 minutes, until very firm.

• 5

  When ready to bake, preheat oven to 350°F.

• 6

  Brush cookies with beaten egg and sprinkle with clear sprinkles. Bake for 10-12 minutes, or until just golden on the edges.

• 7

  Let cool 5 minutes on the baking sheet, then carefully transfer to a cooling rack to cool completely.