• Step 1

  Prepare dough:

• Step 2

  Add butter and powdered sugar to mixer bowl. Cream on MED until combined and lightened, scraping bowl and paddle as needed.

• Step 3

  Add egg, vanilla extract, and almond extract. Mix to combine. Stop mixer.

• Step 4

  Add flour, salt, baking soda, and cream of tartar. Mix on LOW just until combined.

• Step 5

  Separate dough in half and form each half into a disk. Wrap each in plastic wrap. Refrigerate at least 3 hours or overnight.

• Step 6

  Baking day: Preheat oven to 350 degrees.

• Step 7

  Using rolling pin, roll out one disk of dough on lightly floured surface to a circle about 1/4-inch thick.

• Step 8

  Cut out cookies. Transfer to parchment paper-lined baking sheet, spacing about 1/2-inch apart.

• Step 9

  Bake one sheet at a time on center rack of oven 8-11 min or until cookies are firm, and very lightly browned along the edges. Cool for 2 min and remove from baking sheet.

• Decorate with Buttercream Frosting (search related recipe). • To control the thickness of any rolled-out cookie dough, use rubber rolling pin rings or roll it between two thin strips of wood or Plexiglas (1/4-inch thick). They will help ensure even thickness of the final product. • Incorporate some of the "scrap" dough into the next piece of dough to be rolled out. This way, you won't be left with only scrap dough when finished. • Turn the sheet pan around halfway through the baking process to ensure even baking of the final product. • Set the timer for about half the time recommended, especially with new recipes. This lets you fine-tune the baking time without fear of over-baking the cookies.

Note: When servings & ingredients are modified, nutrition & directions may vary.