Ingredients:

  • 1 cup (226g) unsalted butter, softened but still cool
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) powdered sugar
  • 1 large egg yolk (approx. 18g)
  • 1 teaspoon (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour, plus more for dusting
  • ¼ teaspoon (1.5g) salt
  • Optional: 1/4 tsp almond extract
  • Egg wash (1 egg white, lightly beaten with 1 tsp water) (optional)
  • Coarse sugar for sprinkling (optional)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
  2. Beat in the egg yolk and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  4. Form the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour, or preferably overnight.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  6. On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use cookie cutters or a knife to cut out desired shapes.
  7. Brush the tops of the cookies with egg wash and sprinkle with coarse sugar (optional).
  8. Bake for 12-15 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. These chessmen cookies are now ready to be enjoyed.