1 c. butter
1 egg
2 1/4 c. flour
1 1/2 c. powdered sugar
1 1/2 tsp. almond extract
1 tsp. baking powder

Beat together butter, sugar, egg and almond extract. Blend until fluffy. Add flour and baking powder, beating until blended. Wrap and refrigerate 2 to 3 hours. On a lightly floured board, roll dough 1/4 inch thick. With a lightly floured cookie cutter, cut dough into desired shapes. Place 1 1/2 inches apart on an ungreased baking sheet. Bake at 375 degrees for 8-10 minutes or until edges begin to brown. Yield: 40 (2 1/2 inch) cookies.