All of my kids LOVE these and they are easy, prepare well for later use and are safe for my dairy and egg allergy child!
2 c. all purpose flour
1/4 tsp salt
2 sticks vegetable based butter (can use regular), room temp
1/2 c powdered sugar
1 tsp almond extract (can use vanilla or other flavor of choice)
Mix flour and salt in one bowl, set aside and cream butter and powdered sugar with mixer. Stir in extract. Slowly add flour mixture to the butter mixture, gently mix. Place between 2 sheet of plastic wrap and flatten into 1 inch thick circle, seal edges of wrap and place in refrigerator for 15 minutes, or until needed. We make 2 batches and keep one in there til the following week!
Remove and place on floured cloth and roll out dough. Easier to break off and do a little at a time. Use a small glass to cut circles, or use cookie cutters. or do bar (rectangle) shape. Place on parchment paper lined baking sheet and place back in fridge 10 minutes. Bake at 350 for 8-10 minutes. Remove and let sit 5 minutes and carefully transfer to cool rack.
Variations: Top with sprinkles...press uncooked shapes in sugar sprinkles before baking. Or top with icing! We also do these black and white, where one half of the cookie is dipped in white icing and the other side in chocolate!