Sugar Cookies

1 cup butter or margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Cream butter and sugar with a electric mixer until fluffy. Add eggs separately mixing well. Add vanilla and almond extract.

Sift flour, baking powder, baking soda, and salt together. Add dry ingredients to creamed mixture mixing well with the mixer at a low speed.

Chill dough for about 30 minutes.

Roll dough on a lightly floured surface. Dough should be 1/4" think when rolled out. Cut with floured cookie cutters. Place on greased cookie sheet about 2 inches apart.

Bake at 350 degrees for about 10 to 12 minutes or until lightly golden brown. Remove from baking sheets; cool on wire racks. Makes about 6 dozen 2" cookies.

Note: Most sugar cookie recipes to not have almond extract as an ingredient. I know this is not "traditional". My Aunt Marilynn loved almonds and almond favoring so my family started adding almond or extract to a variety of dessert recipes when cooking for her. I learned from experience always use less almond than vanilla.

When in a rush you can make a log about 2" in diameter with the dough and then and simply cut the dough into piece about 1/4" of an inch thick.

Cookie dough can be decorated with sugar colored with food coloring or nuts. I have used sliced almonds and pecans in the past. If time permits you can always decorate with frosting.

Enjoy and do not be afraid to try something different to make this your own dish!
Marilynn