Sugar Cookies

The masterwork cookie of the Cookie Chick. These induce back spasms every year!.

Ingredients

1 cup	unsalted butter
1 cup	sugar
3/4 tsp	salt
1 + 1/2 tsp	baking powder
2 tsp	vanilla extract
1/2 tsp	almond extract
1	large egg
1/4 cup	heavy cream
3 tbsp	cornstarch
3 cups	unbleached all-purpose flour

In a medium-sized bowl, beat the butter, sugar, salt, baking powder, vanilla, and almond extract until light and fluffy. Add the egg and beat well. Add half the cream, all of the cornstarch, and half the flour; beat well. Add the remaining cream and flour, mixing just until all of the ingredients are incorporated.
Divide the dough in half and flatten into mounds. Wrap well. Refrigerate for 1 hour or more to facillitate rolling.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Transfer the chilled dough to a lightly floured work surface and place a piece of plastic wrap over it while you roll it out (to keep it from sticking to the rolling pin). Roll the dough to 1/8 to 1/4 inches thick. Cut into shapes of your choice and transfer to the prepared baking sheets.
Bake for 10 to 12 minutes until the cookies are set but not browned. Remove from the oven and cool for 5 minutes on the baking sheet before transfering to cooling racks to cool completely. Use a metal spatula to pick up one cookie; if it seems fragile or breaks, let the cookies continue to cool until you can handle them easily.