Ingredients
5 cups all-purpose flour3 cups confectioners’ sugar2 teaspoons baking soda2 teaspoons cream of tartarADDITIONAL INGREDIENTS (for each batch):1 cup butter, softened1 large egg, room temperature1 teaspoon vanilla extract1/2 teaspoon almond extractColored sugar, optional
Preparation
In a large bowl, combine the first 4 ingredients; mix well. Store in an airtight container in a cool, dry place up to 6 months. Yield: 2 batches (8 cups total).
To prepare cookies: In a large bowl, cream butter. Beat in egg and extracts. Gradually add 4 cups cookie mix; mix well. Cover and chill 2-3 hours or overnight.
Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. Bake until the edges are lightly browned, 7-9 minutes. Cool on wire racks.
