2 1/2 cups all-purpose flour
1/4 tsp. salt
1 cup (2 sticks) butter, softened
1 cup sugar
1 large egg
1/4 tsp. almond extract
1/2 tsp. vanilla extract
decorative icing (see below) (optional)

Combine flour and salt in bowl. Beat butter and sugar in mixer bowl until light and fluffy. Beat in egg, almond and vanilla extract. Gradually beat in dry ingredients. Wrap and refrigerate overnight.

Preheat oven to 350°F. Grease 4 cookie sheets.

Divide dough into quarters. Between 2 sheets of wax paper, roll one quarter 1/8-inch thick, keeping remaining dough refrigerated. Cut with floured 4-inch round cutter.

Bake at 350°F for 8 to 9 minutes, until edges are golden. Cool on wire racks. Repeat with remaining dough.

Decorate cookies as desired.

Makes 3 1/2 dozen.

Decorative Icing:

2 cups confectioners' sugar
1 large egg white
1 tbsp. water
food coloring (optional)

Combine confectioners' sugar, egg white and water in mixer bowl. Beat until smooth and thickened, 3 to 5 minutes. Tint icing with paste or liquid food color as desired.

Submitted by: Terry