INGREDIENTS:

DIRECTIONS:

• 1½ c. butter or margarine

• 1½ c. sugar

• 2 eggs

• 2 t. vanilla

• 2 t. almond extract {or flavor of your choice}

• ½ t. salt

• ½ t. baking soda

• 4½ c. flour

• Combine butter & sugar and beat until well blended.
• Add eggs, vanilla, and almond extract and mix well again.
• Add salt, soda, and half the flour -- mix on low speed until blended.
• Add remaining flour and mix well. {If dough is sticky to the touch, add a ¼ cup of flour at a time until dough is smooth & not sticky.}
• Refrigerate for one hour.
• After one hour, preheat oven to 350 degrees.
•  Roll out to about ¼ inch thick. Roll dough out on parchment paper on top of a silicone mat so they won’t slip.
• Cut cookies out and place on parchment lined cookie sheets. {I use a 4" round cookie cutter}
• Bake for 10-12 minutes or until set and edges are slightly brown.
• As soon as cookies are removed from the oven, gently rub them back and forth with a spatula to flatten the decorating surface.
• Let cool or top with fondant frosting immediately {recipe for frosting is coming tomorrow}