1 c. (2 sticks) butter
1/2 c. sugar
1 egg
1/2 tsp. almond extract
2 1/2 c. all-purpose flour

Cream butter in large mixing bowl. Gradually beat in sugar until light and fluffy. Beat in egg and almond extract. Gradually blend in flour. Chill dough for ease in handling. Preheat oven to 350 degrees. Roll dough out on lightly floured surface to 1/8-inch thickness. Cut into desired shapes using floured cookie cutters. Place on unbuttered cookie sheets. Bake 8 to 12 minutes, or until golden. Remove to wire racks to cool completely. Decorate as desired.

SPRITZ COOKIES:

Make dough as directed. Do not chill. Fill cookie press. Use star attachment and form dough into circles or "S's" on unbuttered cookie sheets. Bake as directed.

GUMDROP COOKIES:

Make dough as directed. Stir in 1 cup of cut-up gumdrops (omit licorice) and 1 cup flaked coconut. Do not chill dough. Drop by rounded teaspoonfuls onto unbuttered cookie sheets. Bake as directed.