Lofthouse Cookies Recipe

Powdered Sugar: 6 ounces
Margarine or Butter: 4 ounces
- Can substitute with unsalted butter, also 4 ounces (softened)
Large Egg: 1 (room temperature)
Cake Flour: 13 ounces
Cornstarch: 2 teaspoons
Baking Soda: 1 teaspoon
Baking Powder: 1/2 teaspoon
Cream of Tartar: 1 teaspoon
Vanilla Extract: 1 teaspoon (clear vanilla extract is preferable, but real extract is acceptable)
Almond Extract: 1/4 teaspoon
Salt: 1/4 teaspoon

Ensure that the butter or margarine is softened for better mixing.
Using room temperature eggs allows for better emulsification in the dough, leading to a better texture in the cookies.
Check that the cake flour is measured accurately (spooned into the measuring cup and leveled off) to prevent cookies from becoming too dense.