• Cooking Time: 6 to 7
• Servings: 48 to 60
• 2 3/4 cups ap flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup butter, very soft
• 1/2 cup buttermilk
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp almond extract

1. In a medium bowl, sift together flour, baking powder, baking soda and salt.
2. In a large bowl, cream together sugar and butter. Beat in buttermilk, egg and extracts.
3. With the mixer on low speed or by hand, add in the flour mixture, mixing until no flour remains.
4. Divide dough into two pieces.
5. Wrap in plastic wrap and freeze for at least 2 hours.
6. Preheat oven to 375F.
7. Working with 1 piece of dough at a time, roll out to 1/4-inch thick on a lightly floured surface and use a floured cookie cutter to make desired shapes.
8. Transfer cookies to a parchment lined baking sheet.
9. Reroll remaing dough, chilling for a few minutes if it becomes too warm to handle easily. Repeat with second piece of dough.
10. Bake for 6-7 minutes at 375F, until the edges are slightly firm to the touch but cookies are not browned (The bottom of the cookies will be light brown).
11. Cool completely on a wire rack before icing.
12. Makes 4-5 dozen, depending on cookie cutter size.

These are a great little cookie for the holidays. Not super soft by any means, but more tender than a lot of crispy sugar cookies.