1 1/2 c. powdered sugar
1 c. butter, softened
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix powdered sugar, butter, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.

Heat oven to 375 degrees. Divide dough into halves. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into desired shapes with cookie cutters. Place on ungreased cookie sheet. Bake until edges are light brown, 7 to 8 minutes. Frost and decorate as desired. About 5 dozen 2 inch cookies.

STAINED GLASS COOKIES:

Before refrigerating, divide dough into halves. Divide 1 half into 3 to 5 parts. Tint each part with a different food color. Wrap each part and the plain dough separately in plastic wrap and refrigerate at least 3 hours. Heat oven to 375 degrees. Roll plain dough 1/8 inch thick on lightly floured cloth covered board. Cut with bell, star, tree and other decorative cookie cutters. Place on ungreased cookie sheet. Roll tinted doughs 1/8 inch thick; cut out different shapes to fit on each cookie. Bake until golden, 7 to 8 minutes. About 2 1/2 dozen cookies. Brush with water to decorate with sprinkles.