Instructions

1. Cream butter and sugar until light and fluffy. Add eggs and flavouring. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
2. Wrap in plastic wrap, and chill for 30 minutes
3. Pre-heat oven to 165°C / 330°F degrees.
4. Using a one tablespoon scoop, or ice-cream scoop, make ice-cream scoop shapes, and cut off excess with a bread knife.
5. Bake on baking tray lined with parchment paper for 16 minutes or until just beginning to move with ease on the parchment paper
6. Cool on cookie sheet for 10 minutes, and then transfer to a wire cooling rack.