2 sticks butter 1 large egg white 1 teaspoon vanilla ½ teaspoon almond extract

2 sticks butter 1 large egg white 1 teaspoon vanilla ½ teaspoon almond extract

2 sticks butter 1 large egg white 1 teaspoon vanilla ½ teaspoon almond extract

Beat wet ingredients in a large bowl until light and fluffy. Stir in dry ingredients until a soft dough forms. Refrigerate for 1 hour. Preheat oven to 375. Press dough into greased tins. Bake on a cookie sheet for 20 minutes. Remove from tins after cooling for 1 minute. Serve warm or cold.

Beat wet ingredients in a large bowl until light and fluffy. Stir in dry ingredients until a soft dough forms. Refrigerate for 1 hour. Preheat oven to 375. Press dough into greased tins. Bake on a cookie sheet for 20 minutes. Remove from tins after cooling for 1 minute. Serve warm or cold.

Beat wet ingredients in a large bowl until light and fluffy. Stir in dry ingredients until a soft dough forms. Refrigerate for 1 hour. Preheat oven to 375. Press dough into greased tins. Bake on a cookie sheet for 20 minutes. Remove from tins after cooling for 1 minute. Serve warm or cold.

2 sticks butter 1 large egg white 1 teaspoon vanilla ½ teaspoon almond extract

2 sticks butter 1 large egg white 1 teaspoon vanilla ½ teaspoon almond extract

2 sticks butter 1 large egg white 1 teaspoon vanilla ½ teaspoon almond extract

Beat wet ingredients in a large bowl until light and fluffy. Stir in dry ingredients until a soft dough forms. Refrigerate for 1 hour. Preheat oven to 375. Press dough into greased tins. Bake on a cookie sheet for 20 minutes. Remove from tins after cooling for 1 minute. Serve warm or cold.

Beat wet ingredients in a large bowl until light and fluffy. Stir in dry ingredients until a soft dough forms. Refrigerate for 1 hour. Preheat oven to 375. Press dough into greased tins. Bake on a cookie sheet for 20 minutes. Remove from tins after cooling for 1 minute. Serve warm or cold.

Beat wet ingredients in a large bowl until light and fluffy. Stir in dry ingredients until a soft dough forms. Refrigerate for 1 hour. Preheat oven to 375. Press dough into greased tins. Bake on a cookie sheet for 20 minutes. Remove from tins after cooling for 1 minute. Serve warm or cold.