INGREDIENTS:
2 1/2 cups flour
1/4 teaspoon salt
1 cup butter, softened
1 cup sugar
1 large egg
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
Decorative icing, optional

DIRECTIONS:
Combine flour and salt in bowl. Beat butter and sugar in mixer bowl until light and fluffy. Beat in egg, almond extract, and vanilla. Gradually beat in dry ingredients. Wrap and refrigerate overnight. Preheat oven to 350 F. Grease 4 cookie sheets. Divide dough into quarters. Between 2 sheets of wax paper, roll one quarter 1/8-inch thick, keeping remaining dough refrigerated. Cut with floured 4-inch round cutter. Bake 8 to 9 minutes, until edges are golden. Cool on wire racks. Repeat with remaining dough. Decorate as desired. Makes 3 1/2 dozen.
Decorative Icing: Combine 2 cups confectioners’ sugar, 1 large egg white and 1 tablespoon water in mixer bowl. Beat until smooth and thickened, 3 to 5 minutes. Tint icing with paste or liquid food color as desired.

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