1 c. shortening
1 1/2 c. sugar
3 eggs
4 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 c. buttermilk
1 - 1 1/2 tsp. almond extract

Cream shortening; gradually add sugar beating well at medium speed. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, soda and salt. Add to creamed mixture alternately with buttermilk. Mix well. Stir in extract.

Cover and chill 1 hour. Roll dough to 1/4 inch thickness on a floured surface. Cut with a 2 3/4 inch cookie cutter; place on greased cookie sheets. Bake at 350 degrees for 15 minutes or until edges begin to brown. Sprinkle with sugar if desired. Yield 4 dozen.