Sugar Cookies

1 1/2 cups powdered sugar
1 cup margarine or butter, softened
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
granulated sugar

Mix powdered sugar, margarine, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375 degrees. Divide dough into halves; roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into shapes. (I roll mine on the floured kitchen counter). Sprinkle with colored granulated sugar; place on lightly greased sheet (if you use parchment paper, you can omit the greasing the sheet). Bake until edges are light brown, 7 to 8 minutes. Makes about 5 dozen, 2 inch cookies.

Peanut Butter Cookies

1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening (Crisco – the sticks are easier to use than a can)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp. vanilla extract

Mix all ingredients well. Shape dough into 1 inch balls. Press with a fork horizontally and vertically to make the criss-crossed design.
Bake at 350 degrees – watch the first batch to see how long it takes and then deduct a few minutes, because the following batches always bake faster – don’t ask me why, but it’s true.

Tip on baking cookies – always line your cookie sheets with parchment paper, the cookies won’t stick and it helps prevent cookies from burning on the bottom. I use the same sheet of parchment paper for all the batches and switch to a new sheet when I bake a different kind of cookie.