Ingredients:

  • 225g unsalted butter, cold and cubed
  • 150g granulated sugar
  • 2 large eggs, cold
  • 1 tsp vanilla bean paste
  • 0.5 tsp almond extract
  • 375g all-purpose flour
  • 15g cornstarch
  • 1 tsp baking powder
  • 0.5 tsp sea salt
  • 115g unsalted butter, softened
  • 240g powdered sugar, sifted
  • 1 tbsp heavy cream
  • 0.5 tsp almond extract
  • 1 drop pink gel food coloring

Instructions:

  1. Cream the cold, cubed butter and granulated sugar on medium-high speed for 4–5 minutes until pale and whipped. Add eggs one at a time, followed by the vanilla bean paste and almond extract.
  2. Sift together the all-purpose flour, cornstarch, baking powder, and salt. Turn the mixer to the lowest setting and add the dry mix until just combined, taking care not to over-mix.
  3. Scoop 1/3 cup portions of dough (approximately 80-90g each). Roll into a ball, then press down slightly to form a thick disc.
  4. Bake at 350°F (175°C) for 9-10 minutes. The edges should be set but the centers should remain soft. Do not overbake.
  5. Prepare the frosting by whipping softened butter, powdered sugar, heavy cream, and almond extract until smooth. Add pink gel coloring if desired.
  6. Allow cookies to cool completely before frosting. Chill the frosted cookies in the refrigerator for at least 30 minutes before serving to achieve the signature texture.