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Sugar Cookies I (D)
Source: Cathy Thomas in the Orange County Register
Yield: 18 to 22 large cookies

1 cup (2 sticks) butter, room temperature
1-1/2 cups powdered sugar
1 egg
2 teaspoons vanilla
1 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

For Decoration:
Mary's Buttercream (click here for recipe)

In large bowl of electric mixer fitted with flat paddle attachment, cream together butter and sugar until well-combined. Add egg, vanilla, and almond extract. Mix on medium speed until completely combined, scraping down sides of bowl with rubber spatula, as needed.

In separate bowl, combine flour, soda and cream of tartar; stir with whisk to combine. On lowest speed, add dry ingredients to butter mixture, a little at a time. Mix until thoroughly combined.

Press dough into 2"-thick disk and place in zipper-style plastic bag. Chill 1 hour or freeze 30 minutes.

Preheat oven to 375°F.

On lightly floured dry work surface or parchment paper, roll dough 3/8" thick (thick, sturdy cookies hold up better). Cut cookies as close together as possible. Place on baking sheet greased with butter (or lined with parchment paper), leaving a 1" space between cookies.

Bake in preheated oven 8 to 10 minutes or until lightly browned. Cool on wire racks. Cookies must be completely cooled before covering with frosting.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: Calories 71 (34% from fat); fat 2.7g (sat 0.7g); protein 1g; carbohydrates 10.9g; fiber (less than) 1g; cholesterol 10mg; sodium 51mg; calcium 12mg