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1
Cream softened butter with a mixer until fluffy (about 1 or 2 minutes).
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2
Add sugar a little at a time, and cream together with mixer.
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3
Add eggs, 1 at a time, beating into butter mixture until yellow disappears.
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4
Add vanilla and almond extracts.
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5
In a separate bowl, mix all dry ingredients.
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6
Gradually add the flour mixture to the creamed mixture, stopping to scrape down the sides between additions.
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7
Depending on the power of your mixer, you might have to add the last of the flour mixing by hand with a rubber spatula.
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8
Place the dough formed into plastic wrap and chill for at least 1 hour.
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9
After chilling, remove the dough from the fridge, divide in half and roll out the first half on a floured surface.
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10
Place the other half back into the fridge until you're ready for it.
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11
Roll dough 1/4 to 1/2 inch (I like my cookies a little thick).
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12
Using a biscuit cutter, cut out cookies and place on a cookie sheet lined with parchment paper.
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13
Bake in a 350 oven for 12-15 minutes depending on the heat of your oven.
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14
The edges should be just browned and the cookie itself barely tanned.
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15
Let cool and keep in an airtight container.
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16
Enjoy with hot tea or just by themselves!
