Deluxe Sugar Cookies

1½ cups powdered sugar

1 cup margarine or butter, softened

1 egg

1 teaspoon vanilla

½ teaspoon almond extract

2½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Mix powdered sugar, margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.

Heat oven to 375°. Divide dough into halves. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into desired shapes with cookie cutters. Place on ungreased cookie sheet. Bake until edges are light brown, 7 to 8 minutes. Frost and decorate as desired. About 5 dozen 2-inch cookies.

Stained Glass Cookies: Before refrigerating, divide dough into halves. Divide 1 half into 3 to 5 parts. Tint each part with a different food color. Wrap each part and the plain dough separately in plastic wrap and refrigerate at least 3 hours. Roll plain dough 1/8 inch thick on lightly floured cloth-covered board. Cut with bell, star, tree and other decorative cookie cutters. Place on ungreased cookie sheet. Roll tinted doughs Ys inch thick; cut out different shapes to fit on each cookie. Heat oven to 375°. Bake until golden, 7 to 8 minutes.

 

It is a quote. Betty Crocker’s Christmas Cookbook 1982