Preparation:

With electric mixer, beat butter with sugar until blended.

Add egg and extracts; beat 2 minutes. Add flour and salt; beat until combined (mixture will be crumbly).

Turn onto lightly floured surface and shape into ball; flatten. Wrap and refrigerate at least 1 hour.

Using floured rolling pin, roll half of the dough on well-floured surface until slightly less than 1/4-inch thick. Cut into shapes and arrange about 1-inch apart on ungreased baking sheets.

Repeat with remaining dough. Bake 12 minutes or until edges are lightly golden. Let stand 1 minute; remove to wire rack and cool.

If desired, to glaze cookies, blend 1/2 cup powdered sugar, 1 1/2 Tbsp water and 1 drop red food coloring. Brush tops of cookies with sugar mixture, then let dry before storing in airtight container.

*For orange cookies, substitute 2 tsp orange extract.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:

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