1 1/2 cups powdered sugar
1 large egg
1 cup butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
In a large bowl, beat powdered sugar, butter, vanilla, almond extract and egg with an electric mixer or by hand. Stir in flour, baking soda and cream of tartar. Cover and refrigerate for at least 2 hours. Pre-heat oven to 375°, line cookie sheet with parchment paper.
Divide dough in half, roll each half ¼ thick on lightly floured surface. Cut into desired shapes and place 2 inches apart on cookie sheet. Sprinkle with granulated sugar. Bake 7 to 8 mins. or until edges are light brown. Remove from cookie sheet to wire rack
You can prevent cookie dough from sticking to the cookie cutter by dipping the cutter in flour between uses.
These cookies are irresistible just as they are. But if you like, frost with your favorite frosting, or use decorator gels before baking for an attractive cookie that stacks easily.
Rise to the occasion! If using self-rising flour, there is no need to add baking soda and cream of tartar.
To ensure recipe success, do not use vegetable oil spreads in place of butter.