1/4 c. plus 2 tbsp. reduced-calorie butter
1 tsp. powdered sugar substitute
1 egg yolk
1/2 tsp. almond extract
1/4 tsp. vanilla extract
1/4 tsp. lemon extract
1 c. all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt

1. Cream butter and sugar substitute in a medium bowl, beating at high speed of an electric mixer until light and fluffy. Add egg yolk and flavorings; beat well.

2. Combine flour, baking powder and salt; add to creamed mixture, beating well.

3. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets. Press each with a fork to flatten.

4. Bake at 300 degrees for 20 minutes or until edges begin to brown. Remove cookies to wire racks, and cool completely. Yield: 2 1/2 dozen cookies.