1/2 c. butter
1/2 c. sugar
2 eggs
1 tsp. vanilla
2 tsp. baking powder
2 3/4 c. flour

In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour (1 cup at a time). Dough will be very stiff. May be necessary to blend last cup of flour by hand. Do not chill this dough at all. Divide dough into two balls. On a floured surface, roll each ball approximately 1/8 inch thick. Dip cookies onto ungreased cookie sheet and bake on top rack for 6 to 7 minutes at 350 degrees or until cookies are light brown on edges. Remove cookies from sheet immediately. Makes approximately 20 cookies.

1 lb. confectioners sugar (sifted)
1/4 tsp. cream of tartar
3 egg whites
1/2 tsp. almond extract
Food coloring

Combine sugar, cream of tartar, egg whites and extract in small bowl. Beat with electric mixer until smooth. Tint to desired color. Cookies can be dipped if you wish to cover the entire surface or frosting can be painted on with acrylic paintbrush.