3 c. sifted all-purpose flour
1/2 tsp. salt
1 c. butter
1 1/2 c. sugar
2 eggs, beaten
1 tsp. vanilla extract
1/4 tsp. almond extract
1/2 tsp. baking soda
3 tbsp. dairy sour cream

Sift flour and salt together and set aside. Cream butter well. Add sugar, gradually and continue creaming until light and fluffy. Add and mix beaten eggs and extracts to creamed mixture.

Dissolve baking soda in dairy sour cream. Add sifted dry ingredients alternately with sour cream mixture to the butter mixture. Chill dough about 2 hours, roll to 1/8 inch thickness on floured board or pastry cloth and cut with floured cookie cutters. Bake on unbuttered cookie sheets in a preheated 350 degree oven for 10-12 minutes. Cool.

Decorate with butter cream frosting and stir in a covered container. Makes approximately 7 dozen cookies.