I have been eating these same cookies every December for as long as I remember. It’s a tried and true family recipe that we are thrilled to share with you. There are a couple of things to note about this recipe. First of all, mom said that this came (we think) from an old Betty Crocker recipe. Next, the cream of tarter is optional. I didn’t add it this round because we were out and couldn’t tell a difference. Still delicious. Finally, it’s important that you know that growing up, we usually decorated these cookies by sprinkling them with sugar sprinkles before popping them in the oven. Some things change with marriage. Neil likes them frosted, so we used a simple buttercream frosting (recipe found on the back of most confectioners’ sugar bags) to top them this year. They were awesome. I may or may not be eating these as I post…
1 cup softened butter
1 1/2 cups confectioners’ sugar
1 1/2 teaspoon almond extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar (optional)
Mix butter, sugar, egg and almond extract in a large bowl. Blend in flour, baking soda, and cream of tartar. Cover; chill for 2-3 hours or overnight.
Heat oven to 350°. Divide dough in half (keep the rest in the fridge). Roll out and cut cookies on a very well-floured surface.
Bake for 6 minutes and check every minute until done.