Ingredients
- 1 eggs
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 cup butter, softened (not melted)
- 1 teaspoon cream of tartar
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoons almond extract
Directions
Beat together butter, sugar, vanilla, almond extract, and egg until creamy. Add dry ingredients and mix well. Refrigerate for about an hour. Light flour a surface and knead the dough a little in the flour so it won’t stick to the surface when you roll it out. Add more if it starts sticking as you go. Roll out to desired thickness (I go pretty thick, maybe like almost a half inch?) and cut with cookie cutters. Bake on greased cookie sheets at 335 degrees F until bottom edges are beinning to turn golden, about 8 or 9 minutes. Do not overcook! If they’re beginning to turn golden at all on the edges around the bottom, they’re done. Cool on a wire rack and frost.