In large bowl beat butter and cream cheese with an electric mixer on medium for 30 seconds. Add sugar. Beat until fluffy. Add egg, vanilla, other extracts, beat well. Gradually add flour mixture to creamed mixture, beating well after each addition. Divide dough into thirds, cover and chill overnight. Or you can place in freezer bags and freeze up to 3 months. Bake at 350 degrees for 5 1/2 minutes. Makes 3 to 4 dozen.