Sugar Cookie Cut-Outs

This cookie takes a bit more time to make, but it's fun to make and decorate. My mom has been using this recipe (from her Betty Crocker cookbook) for years, and it's the one I like, as well. The only difference is that Mom omits the almond extract, and I include it.

Don't forget to link up your recipes in the Virtual Cookie Exchange blog hop.

Sugar Cookies

• 1-1/2 cups powdered sugar
• 1 cup butter, softened
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1 egg
• 2-1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar

Mix powdered sugar, butter, vanilla, almond extract, and egg. Stir in remaining ingredients. Cover and refrigerate at least 3 hours.

Heat oven to 375F. Divide dough into halves. Roll each half 3/16 inch thick on lightly floured surface. Cut into desired shapes. Place on lightly greased (or non-stick) cookie sheet. Decorate with sprinkles, colored sugars, etc., as desired. Bake until edges are light brown, 7 to 8 minutes.

Makes about 5 dozen 2-inch cookies.