2 1/2 c. all-purpose flour
3/4 c. butter (1 1/2 sticks), softened
2/3 c. sugar
2 tbsp. milk
1 tsp. double-acting baking powder
1 tsp. almond extract
1/2 tsp. salt
2 eggs

Into large bowl, measure all ingredients. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula. Shape dough into a ball; wrap with plastic wrap and refrigerate 2 to 3 hours until firm enough to handle. (Or, place dough in freezer 40 minutes.) The dough can also be refrigerated up to 1 week.

Preheat oven to 350 degrees. Grease large cookie sheet. On lightly floured surface with floured rolling pin, roll one-third of dough 1/8 inch thick, keeping remaining dough refrigerated. Cut with floured 3 inch cookie cutter. With pancake turner, place cookies on cookie sheet, about 1 inch apart.

Bake cookies 12 minutes or until lightly browned. With pancake turner, immediately remove cookies to wire racks to cool completely. Repeat with remaining dough and trimmings. Makes about 3 1/2 dozen cookies. A great cookie for decorating for holidays.