Betty Crocker Sugar Cookies (using powdered sugar)

SUGAR COOKIES

"Some things just don't change. Delicate sugar cookies have been favorites for generations. Whether sprinkled with colored sugar, frosted or elaborately decorated, they're as popular now as in years past."

1 1/2 cups powdered sugar
1 cup butter or margarine, softened*
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal all-purpose flour**
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar or colored sugar
Frosting (optional)

Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.

WHEN READY TO BAKE:
Heat oven to 375 degrees 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. (You can prevent cookie dough from sticking to the cookie cutter by dipping the cutter in flour between uses.) 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.

These cookies are irresistible just as they are. But if you like, frost with your favorite frosting, or use decorator gels before baking for an attractive cookie that stacks easily.

*To ensure recipe success, do not use vegetable oil spreads.

**If using self-rising flour, there is no need to add baking soda and cream of tartar.

Source: Betty Crocker