1½ cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla extract
½ teaspoon almond extract
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Mix powdered sugar, butter, vanilla, almond extract, and egg in large bowl. Stir in remaining ingredients.
Heat oven to 375 degrees. Grease cookie sheet lightly or use an ungreased baking stone. Divide dough in half. Roll each half ¼ inch thick on lightly floured surface. Cut into desired shapes. Place on cookie sheet or baking stone, and bake 7 to 8 minutes or until the edges are light brown. Cool on wired rack. Decorate as desired.
- My kids love to decorate "Easter egg" cookies. Just make a lot of glaze... all different colors, and layer your designs on!
- I like to use small cookie cutters. It makes cute bite sized cookies, and makes the rolling out go much faster.
- If you do find the dough too soft to roll out, you can chill it until it is a little stiffer. (I wouldn't chill for more than 30 minutes if you're planning to roll them out right away. If you chill them longer, your dough will be very stiff, and you will have to let it softened back to room temperature.)
- You may sprinkle with granulated sugar before baking, or after cooling.
- You can paint the cookies after they are cooled with a glaze made out of powdered sugar and milk (food coloring can be added).
- I found this recipe in Betty Crocker’s Creative Cookies book.