Jam Down Foodie

Preheat the oven to 350 degrees. 

Line a baking sheet with parchment paper and set aside. 

In a large mixing bowl, cream butter and sugar using a hand or stand mixer for 3-4 minutes on high speed, until smooth and creamy. 

In a separate medium bowl whisk together flour, baking powder and baking soda. Set aside. 

To the butter and sugar, add 1 egg and whisk until incorporated. 

Add vanilla and almond essence and whisk to incorporate. 

Add approximately half of the flour mixture to the wet ingredients and whisk to fully incorporate. The batter will feel stiff but should be smooth. 

Add drops of yellow food coloring to milk and stir to combine. Add milk to batter and whisk to incorporate. 

Add the remaining flour and whisk until fully incorporated. The batter will be difficult to mix and will feel very stiff. This is the correct consistency. If the batter seems pale, add a few more drops of yellow food coloring to it until it looks slightly yellow. 

Pipe or drop the batter onto a lined baking sheet. I used a 13x18 sheet. If you have a smaller baking sheet, you will need to bake the cookies in more than 3 batches. 

Bake for 10-12 minutes or until the edges of the cookies turn golden brown. Remove from the oven and allow the cookies to cool entirely on the baking tray before adding another batch. Keep the batter in a cool (not too cold) place as you bake in batches.