Easy Butter Cookies

Taken from my cookie favorites folder. If you are using unsalted butter then increased the salt to 1/2 teaspoon. The dough can be prepared up to 4 days in advance and refrigerated or freeze up to 1 month. Yield is only estimated depending on how large you slice the dough.

• Ready In: 4 hrs 10 mins
• Yields: 70 cookies (approx)

Ingredients

• 2  cups all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon baking powder
• 1  cup butter, softened (no subs!)
• 1  cup sugar
• 1  large egg
• 1⁄2 teaspoon  almond extract (can use 1 teaspoon vanilla in place of almond)
•  sugar

Directions

1. In a bowl sift together flour, salt and baking powder.
2. Using an electric mixer beat butter until creamy (about 3 minutes).
3. Add in sugar and beat until light and fluffy.
4. Add in egg and extract; beat until well combined.
5. Gradually beat in flour mixture until mixture forms a dough.
6. Divide the mixture in two pieces.
7. Roll into a log then wrap in wax paper.
8. Chill logs until very firm (about 4 hours) or freeze for up to 1 month.
9. Set oven to 375° (middle oven rack).
10. Remove one roll at a time from fride and slice into about 1/4-inch slices, working fast as the dough warms quickly and will be harder to slice (slice smaller or larger if desired).
11. Place the slices on a lightly-buttered baking sheet spacing about 1 inch apart.
12. Bake for 10-12 minutes or until golden around the edges (do not over bake).
13. Remove to a rack to cool slighty, then coat in sugar.