Hi, Heather! - Here's the recipe -
1 1/2 c. powdered sugar
1 c. softened butter
1 egg
1 t. vanilla
1/2 t. almond extract
Mix (beat) till thoroughly blended and combined.
2 1/2 c. flour
1 t. baking soda
1 t. cream of tartar
Sift together the dry ingredients with a wire whisk. Gradually add to the butter mixture, blending in after each 1/2 c. of dry ingredients.
Divide into 2 portions. Put in a large ziplock bag and shape into a flat disk. Refrigerate till firm (about 2 hours).
Heat oven to 375 degrees. Lightly butter cookie sheets. Roll chilled dough out to 3/16 inch thickness. Cut out. Bake for 7-8 minutes, till edges are light brown.
I frost with butter cream frosting:
1/3 c. softened butter
3 c. powdered sugar
1 - 1 1/2 t. vanilla
2-3 T. milk
Beat till very smooth and fluffy. Be careful not to add too much milk. Add food coloring and frost.
ENJOY!! I did try to find a better recipe this year - but the ones I tried did not compare. This one is from my Betty Crocker cookbook. Have a great day, Heather. Let me know how these turn out. Love.
