3 1/2 c. sifted flour
1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. Crisco
1 1/2 c. sugar
1 c. (1/2 pt.) sour cream
2 eggs
1/2 tsp. almond extract

Cream together butter, Crisco and sugar until light and fluffy. Beat in eggs, vanilla and almond extract. Add dry ingredients alternately with sour cream. Blend. Chill thoroughly. Drop by teaspoonfuls of dough 2 inches apart on greased cookie sheets. Bake at 375 degrees for 10 to 15 minutes. 6 dozen. Cool.

BUTTER FROSTING:

Cream:

Add: 2 tbsp. light cream Dash of salt 1/2 tsp. almond extract

Cream until spreading consistency. Spread by teaspoonfuls on cookies. Makes 1 cup frosting.