1 3/4 c. sifted all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. sugar
1/2 c. butter
1 egg
2 tbsp. milk
1 tsp. almond extract

Sift flour with baking powder, salt, baking soda and sugar into large bowl. With pastry blender or 2 knives, cut butter into flour mixture until consistency of coarse cornmeal. With fork, stir in egg, milk and almond extract; mix well with hands. Form into ball. Wrap in foil; refrigerate at least 2 hours.

Preheat oven to 350 degrees. Lightly grease cookie sheets. Divide dough into 4 parts. On lightly floured surface, roll each part about 1/8 inch thick. Cut dough into desired shapes. Using spatula, place 1 inch apart on prepared cookie sheets. Sprinkle tops of cookies or ice when they are cool. Bake 7 minutes or until light golden. Remove to wire racks. Cool. 5 dozen.