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Cookies:
Cream butter and shortening in a mixing bowl for approximately 2 minutes.
Add the powdered sugar and beat for 2 additional minutes.
Beat the egg slightly and add to the butter and sugar mixture. Also add the vanilla and almond
extract. Beat these ingredients together until mixture is light and fluffy.
In a separate bowl, mix the remaining dry ingredients. Stir the ingredients until well
distributed. Add to the fluffy batter and beat on low with the electric mixer or stir by hand until
well mixed.
Once the dough is mixed, divide it in half. Form each half into a flattened disk and wrap in
plastic. Refrigerate for at least 30 minutes, or until firm, before beginning the rolling process.
The dough can be refrigerated overnight if desired.
Remove one of the dough halves from the refrigerator. If the dough was refrigerated for over
an hour, allow it to sit for about 10 minutes at room temperature before beginning to roll it
out. If it is too cold it will crack when trying to roll it out.
Place the dough on a lightly floured work surface. Leave the other half in the refrigerator.
Begin rolling the dough in the middle and roll outward. Rotate your rolling angle about 45° with
each roll. Once you have rolled the top half, lift and turn the dough a half turn to prevent
sticking and to roll out evenly.
If the dough is a little sticky, lightly flour the work surface. Do not over flour the dough.
Continue this process until the dough is getting too thin to pick up without tearing. Continue to
roll until the dough is 1/8 to 1/4 inch thick. Do not roll too thin or the cookie will break too
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