Serves: makes 4 dozen
Dietary guidance: v
1 cup sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/3 cups of all-purpose flour
1/2 teaspoon baking soda
Colored sugar or sprinkles
FOR NO-ROLL COOKIES: In large bowl, beat sugar and butter on low speed or with spoon until light and fluffy. Stir in vanilla, almond extract and egg. Stir in flour and baking soda. Shape dough by teaspoonfuls into balls. On ungreased cookie sheet, place 2 inches apart. Flatten with bottom of glass dipped in sugar. Bake 9 to 11 minutes or until set. Immediately remove from cookie sheet to cooling rack.
FOR ROLLED CUTOUT COOKIES: Use 1 1/2 cups powdered sugar instead of 1 cup of granulated sugar. In large bowl, beat powdered sugar and butter on low speed or with a spoon until light and fluffy. Stir in vanilla, almond extract and egg. Stir in flour and baking soda. Cover and refrigerate at least 2 hours. Divide dough in half. Roll each half 1/4 inch think on lightly floured surface. Cut into desired shapes with 2 to 2 1/2 inch cookie cutters. If cookies will not be frosted, sprinkle with sugar. On ungreased cookie sheet, place cutouts 2 inches apart. Bake 7 to 8 minutes or until edges are lightly brown. Immediately remove from cookie sheet to cooling rack.