In medium bowl, combine flour, baking powder and salt, set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs; mix until well blended. Add vanilla and almond extracts. Stir in flour mixture; mix until blended. Do not chill dough. Divide dough into 2 balls.
On floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick. Dip cookie cutter in flour before each use. If desired, add sprinkle with colored sugars or sprinkles.
Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned. Cool 2 minutes on cookie sheet. Remove from sheet and cool completely on cooling grid.
Cover undecorated cookies with Cookie Icing or spatula ice with white or green royal icing; cookies can also be outlined in royal icing. Add sugars, sprinkles and icing decorations, as desired.
Rated 4 out of
We made two batches of these, one plain and the other we flavored mint chocolate chip using Andes mints for baking. It added great flavor and taste when combined with the buttercream frosting.