1 1/2 c. butter
4 c. flour
1 c. sugar
1 tsp. baking powder
1 egg, well beaten
1 tsp. almond extract or 2 tsp. vanilla extract

Cream butter and sugar until light and fluffy. Add beaten egg and flavoring. Add flour gradually until well mixed. Do not refrigerate. Using cookie press, press out shapes onto ungreased cookie sheets. Decorate with cherries, sprinkles before baking. Or after baking, ice with Butter Rum Glaze.

BUTTER RUM GLAZE:

Melt 1/4 cup butter in saucepan. Blend in 1 cup sifted confectioners' sugar and 1 teaspoon rum flavoring. Stir in 1-2 tablespoons hot water until glaze is of spreading consistency. Tint to desired color. Makes 7 dozen cookies.