Ingredients

yields 5 dozen cookies

　　1 1/2 cups confectioners’ sugar, sifted

　　1 cup (2 sticks) butter

　　1 egg

　　1 teaspoon vanilla extract

　　1 teaspoon pure almond extract

　　2 1/2 cups all-purpose flour

　　1 teaspoon baking soda

　　1 teaspoon cream of tartar

　　

Step 1

In a bowl, cream together the sugar and butter, then mix in the egg and the vanilla and almond extracts. In another bowl, stir together the flour, baking soda, and cream of tartar; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.

　　

Step 2

Preheat the oven to 375 degrees. Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.

　　Paula Deen's Kitchen Classics