Sugar Cookies to Roll or Not

A recipe that my Mom got off a bag of flour. I am typing it as the drop cookie method (that's the way I made them). For roll and cut-out version sub 1 1/2 cups POWDERED sugar for the granulated sugar.

• Ready In: 21 mins
• Serves: 36

Ingredients

• 1  cup white sugar
• 1  cup butter, softened
• 3⁄4 teaspoon vanilla
• 1⁄2 teaspoon  almond extract
• 1  egg
• 2 1⁄3 cups flour
• 1⁄2 teaspoon baking soda
•  extra sugar, for pressing top

Directions

1. Preheat oven to 350. Lightly spray cookie sheets w/ nonstick spray.
2. In a mixing bowl, beat together granulated sugar and butter. *If planning to roll and cut out, use 1 1/2 cups of powdered sugar instead.
3. Beat in the extracts and egg.
4. Sift together flour and baking soda; gradually beat into the creamed mixture.
5. Drop by rounded spoonfuls on to the cookie sheets.
6. Place some extra sugar on a plate. Dip a flat-bottomed glass in the sugar and lightly flatten the dough.
7. Bake at 350 for 8-9 minutes or until edges just slightly turn golden.
8. *If doing roll out method, chill dough for at least 3 hours. Roll on to lightly floured surface to about 1/4" thick. Cut out with cookie cutters and bake 9-11 minute.