1 c. (2 sticks) butter
1 1/2 c. sifted confectioners' sugar
1 egg
1 tsp. vanilla extract
1/2 tsp. almond extract
2 3/4 c. sifted all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt

Preheat oven to 400 degrees. In a mixing bowl, cream butter; gradually add sugar and beat until light and fluffy. Beat in egg, vanilla and extracts. Sift together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Shape dough according to variations.

VARIATIONS:

ROLLED BUTTER CRISPIES: Chill dough for ease in handling. On lightly floured surface roll dough to 1/8 inch thickness. With floured cookie cutters, cut into desired shapes. Using wide spatula, transfer to baking sheet. Sprinkle with granulated sugar. Bake 6 to 8 minutes. Remove immediately to wire rack to cool. Decorate before or after baking, if desired. About 6 dozen cookies.

JEWEL DROPS: To basic dough, add 1 cup chopped mixed candied fruit. Drop by rounded teaspoons onto baking sheet, or mold as a refrigerator cookie. Bake 8 to 10 minutes. Remove immediately to wire rack to cool. 5 to 6 dozen cookies.

BUTTER THINS: Chill dough for ease in handling. On lightly floured surface, from into rolls 2 inches in diameter. Wrap in waxed paper and chill several hours or overnight. Cut into 1/8 inch slices and place on baking sheet. Sprinkle with chopped nuts. Bake 6 to 8 minutes. Remove immediately to wire rack to cool. 5 to 6 dozen cookies.

SNOWBALLS: To basic dough, add 1 cup finely chopped walnuts. Chill for ease in handling. Shape into balls about 3/4 inches in diameter. Place on baking sheet. Bake 8 to 10 minutes. Remove immediately from baking sheet and roll in confectioners' sugar. Place on wire rack to cool. When cool, sprinkle with additional confectioners' sugar. 9 to 10 dozen cookies.

SNICKER-DOODLES: Chill dough for ease in handling. Shape into balls about 1 inch in diameter; roll in mixture of 1/4 cup sugar and 1 teaspoon cinnamon. Place on baking sheet. Bake 10 to 12 minutes. Remove immediately to wire rack to cool. 6 to 7 dozen cookies.

CHOCOLATE REFRIGERATOR COOKIES: To basic dough, add 2 squares (2 ounces) unsweetened chocolate, melted and cooled, or 4 tablespoons cocoa. Chill for ease in handling. On lightly floured surface form into rolls 2 inches in diameter. Wrap in waxed paper and chill several hours or overnight. Cut into 1/8 inch slices and place on baking sheet. Sprinkle with chopped nuts, if desired. Bake 6 to 8 minutes. Remove immediately to wire rack to cool. 5 to 6 dozen cookies.