1 1/2 cups powdered sugar
1 cup stick margarine or butter,* softened
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups Gold Medal all-purpose flour**
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated or colored sugar
Mix powdered sugar, margarine, vanilla, almond extract and egg in large
bowl. Stir in remaining ingredients except granulated sugar. Cover and
refrigerate at least 2 hours.
Heat oven to 375 F. Lightly grease cookie sheet.
Divide dough in half. Roll each half 1/4 inch thick on lightly floured
surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters.
Sprinkle with granulated sugar. Place on cookie sheet.
Bake 7 to 8 minutes or until edges are light brown. Remove from cookie
sheet. Cool on wire rack.
*We do not recommend using vegetable oil spreads.
**If using self-rising flour, omit baking soda and cream of tartar.
Makes about 5 dozen 2-inch cookies
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.