3/4 c. butter (1 1/2 sticks)
3/4 c. sugar

In a large mixer bowl beat butter with electric mixer on medium speed until softened (about 30 seconds). Add the 3/4 cup sugar and beat until fluffy. 1/2 tsp. almond extract

Add egg and almond extract. Beat the mixture well. 1/4 tsp. baking powder 1/4 tsp. salt

Combine flour, baking powder and salt. Gradually add flour mixture to butter mixture, beating well. Divide dough in half. Wrap each half in clear plastic wrap. Chill in the refrigerator 30 minutes or until firm enough to handle.

Turn oven to 375 degrees. Work with half of the dough at a time. For each cookie, use 2 tablespoons dough. On a lightly floured surface roll each piece of dough into a 10 inch rope. On ungreased cookie sheets shape ropes into letters.