Make the Cookies 

1. Preheat oven to 350°F

2. Sift the flour, baking powder, and salt together in a medium bowl. Set aside

3. In a stand mixer, fitted with a paddle attachment, cream butter and sugar mixture on high until light and fluffy, about 2-3 minutes.  Lower speed to medium and add egg, vanilla and almond extract. Mix until well-combined

4. Add the flour mixture and mix on low until combined

5. Divide the dough into 2 equal parts. Wrap each portion in plastic wrap and refrigerate for 1-2 hours

6. Place cold dough onto a piece of lightly floured parchment paper

7. With a lightly floured rolling pin, roll the dough out to about 1/4 inch thickness

8. Lightly dust the rolled-out sheet of dough with flour

9. Line 2-3 large baking sheets with parchment paper or silicone baking mats 

10. Using a cookie cutter, cut out cookies. You should be able to get 10 cookies from each sheet of dough

11. Arrange cookies on baking sheets 3 inches apart. Sprinkle each cookie with 1/4 tbsp of Shoogies

12. Bake for 11-12 minutes or until lightly browned around the edges

13. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool

Enjoy!

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NOTE

Cookies should stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days