From Mary Herman who used to be on the BC staff:
Ingredients
1 1/2 cups sifted confectioners' sugar
1 c butter
1 egg
1 t vanilla
1/2 t almond flavoring
2 1/2 cups flour
1 t soda
1 t cream of tartar
Directions:
Cream sugar and butter. Mix in egg and flavorings. Measure flour by dip-level-pour method or by sifting. Blend dry ingredients; stir in. Refrigerate 2 to 3 hours. Heat oven to 375F (quick mod.) Divide dough in half and roll out on lightly floured pastry cloth to 3/16" thick. Cut as shown above (dip cooky cutter in flour, then shake it and cut.). Sprinkle with sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until delicately golden. Makes 5 dozen 2 to 2 1/2" cookies.
Alternatives:
Sugar Cooky Balls
Roll dough into small balls. Place 2" apart on lightly greased baking sheet. Bake about 10 minutes.
Paintbrush Cookies
Make cookies above except before baking paint designs on cookies with Egg Yolk Paint.
Egg Yolk Paint
Blend 1 egg yolk and ¼ t water. Divide among several small custard cups, depending on how many different colors you wish to use. Add food coloring to each cup for desired color. Paint designs on cookies with small paintbrushes. Use a separate brush for each color.
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