- 1 cup butter, softened
- 2/3 cup granulated sugar
- 1 egg
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 2 1/3 cups flour
- 1/2 tsp. baking powder
In bowl, beat butter with sugar until light and fluffy, beat in egg, almond extract and vanilla. Whisk flour with paking powder, stir into butter mixture until smooth.
Divide dough in half. Between 2 sheets of waxed paper, roll out each half to 1/4 (5mm) thickness. Slide paper and dough onto baking sheets, refrigerate until firm (about 30 mins.)
Working with one layer at a time, remove top layer of waxed paper. Cut out cookie shapes and place one inch apart on parchment paper lined baking sheets.
Bake in top and bottom thirds of a 350°F (180°C) oven, rotating and switching pans halfway through, until light golden, a total of 6 to 8 minutes.
Transfer to rack, let cool, and decorate!