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Sugar Cookies

1 Cup Butter, softened
1 Cup Sugar
1 Egg, beaten
1 teas. Watkins Vanilla, Original Double-Strength
1/2 teas. Watkins Almond Extract
2 Tbsp. Milk
2-1/2 Cups All-Purpose Flour
1 teas. Watkins Baking Powder, aluminum free

Combine butter, sugar, egg, Watkins Vanilla and Watkins Almond Extract and milk in large bowl; blend well. Stir in flour and baking powder; mix well. Cover with plastic wrap and refrigerate until firm - about 2 hours. Preheat oven to 400*F. On lightly floured surface, roll dough, one third at a time to 1/4 inch thickness. Cut with floured cookie cutter. Place 1 inch apart on ungreased cookie sheets. Bake for 6 to 9 minutes or until edges are light brown. Immediately remove to wire rack to cool. Frost and decorate with sprinkles, if desired. Makes 5 to 6 dozen

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