TO ROLL OR NOT TO ROLL SUGAR COOKIES

1 cup white granulated sugar (or 1 1/2 cups powdered sugar if making rolled cookies)
1 cup butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/3 cups all-purpose flour
1/2 teaspoon baking soda
Colored sugar or white granulated sugar

Heat oven to 375 degrees F.

FOR NO-ROLL COOKIES:
In large bowl, beat white granulated sugar and butter on low speed or with spoon until light and fluffy. Stir in vanilla, almond extract and egg. Stir in flour and baking soda.

Shape dough by teaspoonfuls into balls. On ungreased cookie sheet, place 2 inches apart. Flatten with bottom of glass dipped in sugar.

Bake 9 to 11 minutes or until set. Immediately remove from cookie sheet to cooling rack.

FOR ROLLED CUTOUT COOKIES:
Use 1 1/2 cups powdered sugar instead of 1 cup sugar.

In large bowl, beat powdered sugar and butter on low speed or with spoon until light and fluffy Stir in vanilla, almond extract and egg. Stir in flour and baiting soda. Cover and refrigerate at least 2 hours.

Divide dough in half. Roll each half /4 inch thick on lightly floured surface. Cut into desired seasonal shapes with 2 to 2 1/2-inch cookie cutters. If cookies will not be frosted, sprinkle with sugar. On ungreased cookie sheet, place cutouts 2 inches apart.

Bake 7 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to cooling rack.

High Altitude (3500-6500 ft): For No-Roll Cookies, bake 8-10 minutes. For Rolled Cutout Cookies, no change.

Makes about 4 dozen cookies
Source: Gold Medal Organic All-Purpose Flour Bag