| 1 cup | Sugar |
| 1 cup | Butter or margarine, softened |
| 1 teaspoon | Vanilla |
| 1/2 teaspoon | Almond extract |
| 1 | Egg |
| 2 1/3 cups | Gold Medal all-purpose flour |
| 1/2 teaspoon | Baking soda |
| | Colored sugar or granulated sugar |
Heat oven to 375.
FOR NO-ROLL COOKIES: In large bowl, beat sugar and butter on low speed ow with sppon until light and fluffy. Stir in vanilla, almond extract and egg. Stir in flour and baking soda. Shape dough by teaspoonfuls into balls. On ungreased cookie sheet, place 2 inches apart. Flatten with bottom of glass dipped in sugar. Bake 9 to 11 minutes or until set. Immediately remove from cookie sheet to cooling rack.
FOR ROLLED CUTOUT COOKIES: Use 1/2 cups powdered sugar instead of 1 cup sugar. In large bowl, beat powdered sugar and butter on low speed or with spoon until light and fluffy. Stir in vanilla, almond extract and egg. Stir in flour and baking soda. Cover and refrigerate at least 2 hours. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired seasonal shapes with 2 to 2 1/2-in cookie cutters. If cookies will not be frosted, spinkle with sugar. On ungreased cookie sheet, place cutouts 2 inches apart. Bake 7 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to cooling rack.
About 4 dozen cookies.
High Altitude (3500-6500 ft) For No-Roll Cookies, bake 8 - 10 min. For rolled cutout cookies, no change.