Crispy Sugar Cookies

Our old family recipe for thin and crispy sugar cookies.  The almond extract is the little something that makes these absolutely divine!

• 1-1/2 cup powdered sugar
• 1 cup butter softened
• 1 egg
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla
• 2-1/2 cup flour

Cream butter and sugar.  Add egg and cream for another minute or two.  Add soda, cream of tartar, almond extract, and vanilla.  Mix thoroughly.  Slowly add in flour.  Refridgerate dough for at least one hour (you want the dough quite cold).  Roll dough out very thin on a well floured surface and cut into desired shapes.  Bake at 375 for about 6 minutes, or until the edges of the cookies just barely turn brown.  Since they’re so thin, they’re quite easy to burn.

Paint cookies with a powdered sugar & milk frosting.  For the frosting, mix a very small amount of milk with powdered sugar until it’s the desired consistency.  Add food coloring.  Paint cookies, and if you’re a type A detail person like our family, arrange sprinkles with tweezers (yes…tweezers…I’m completely serious) for an intricate design.

Cookies stay fresh for quite a long time if kept in a cool place.  We used to store them in our garage.  One batch will make about 4 dozen cookies.