| 1 1/2 | cups powdered sugar |
| 1 | cup butter or margarine, softened |
| 1 | teaspoon vanilla |
| 1/2 | teaspoon almond extract |
| 1 | egg |
| 2 1/2 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking soda |
| 1 | teaspoon cream of tartar |
| Granulated sugar or colored sugar |
| 1. | Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours. |
| 2. | Heat oven to 375ºF. Lightly grease cookie sheet. |
| 3. | Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet. |
| 4. | Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on 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. |
Nutrition Information:
60 ( 25 ); 3 g ( 1 g); 5 mg; 60 mg; 7 g ( 0g); 1 g 2 %; 0%; 0%; 0% 1/2 ; 1/2