• In the bowl of a mixer, combine the softened butter, granulated sugar, and powdered sugar. Mix until fully combined. You are looking for the butter and sugar mixture to be smooth, not fluffy.
• Mix in the salt, water, vanilla extract and almond extract (if using). Mix until fully combined.
• Gradually add in the flour and water, mixing slowly at first to prevent flour from going everywhere. Scrape the sides of the bowl as needed. Mix just until the flour is full incorporated.
• Turn the dough out onto a lightly floured piece of parchment paper. Gently knead until it forms a smooth ball, then divide in half. Roll each half into a log about 2 inches wide, reshaping if it feels hollow in the middle.
• Wrap each log in parchment paper, twist the ends, and refrigerate for at least 2 hours.
• Unwrap one log and place the parchment on a baking sheet. Brush with whisked egg white and roll in turbinado sugar, if desired. If not using sugar do not brush with egg white.
• Using a serrated knife, slice the dough into ½" pieces. Place on the baking sheet and refrigerate again for 20 minutes.
• Place chilled cookies into a 350°F oven and bake for 20-25 minutes, or until the edges are just lightly golden. Enjoy!

If Making Cut Out Cookies

• After making the dough, cut into two equal pieces, make into a ball, flatten and wrap in plastic wrap. Chill for 1 ½ hours.
• Preheat the oven to 350° F and line a sheet tray with parchment paper.
• Roll the dough out, to ½" thick, cut out with cookie cutters and place on sheet tray. Place back into the refrigerator for 20 minutes.
• Bake for 20-25 minutes. Enjoy!