|Butter||1 Cup (16 tbs), softened|
|Powder sugar||1 Cup (16 tbs)|
|Almond extract||1 1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
In a small mixing bowl, cream butter and powder sugar until light and fluffy. Beat in egg and extracts. Gradually add flour and salt, mix well. Divide in half, flatten and wrap each portion in plastic wrap. Refrigerate for at least 30 minutes or until easy to handle.
On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with floured cookie cutters and place on a baking sheet.
Bake for 10 minutes or until lightly browned. Place on a wire rack to cool.
*Recipe for frosting follows.
6 tbls butter, softened
2 2/3 cup powder sugar
1 tsp vanilla extract
1-2 tbls milk
For frosting, in a small mixing bowl, beat the butter, powder sugar, vanilla and milk to achieve spreading consistency. Then decorate with food coloring if desired. Spread over cookies then serve and enjoy!