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

Early in day: Into large bowl, measure all ingredients. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. With hands, shape dough into ball; wrap. Refrigerate dough 2 to 3 hours until easy to handle.

Preheat oven to 400 degrees. Lightly grease cookie sheets. Roll half or third of dough at a time, keeping rest refrigerated. For crisp cookies, roll dough paper thin. With floured cookie cutter, cut into shapes. Bake 8 minutes or until lightly browned. With spatula, remove cookies to racks; cool. Makes about 6 dozen cookies.