Christmas Sugar Crisps
2 and 1/2 cups all purpose flour, 1 tsp baking soda, 1 tsp cream of tartar, 1 cup of margarine, 1 and 1/2 cups confectioner’s sugar, 1 egg, 1 tsp real vanilla, 1/2 teaspoon almond extract.
Combine the flour with the soda and the cream of tartar by hand in a medium bowl, until the soda and cream of tartar are mixed evenly throughout the flour.
Cream the sugar and margarine together by hand in a large bowl until the mixture is very smooth. Add the egg and mix by hand until the egg is thoroughly incorporated. then do the same with the vanilla and almond extract.
Blend the dry mixture gradually into the wet mixture until it is completely combined. The dough will be quite soft.
Divide the dough into two equal parts. Wrap each half in waxed paper and refrigerate it a couple of hours
Preheat the oven to 375 degrees. Roll the dough out thinly on a lightly floured counter. Flour the rolling pin lightly as well. When you get it even and about 1/8 to 3/16 inch thick, make shapes with floured cookie cutters. Small cookie cutters (like stars, wreaths) works the best.
Place on ungreased cookie sheet and bake 6-7 minutes, or until lightly browned. Watch the first batch closely if your oven is unpredictable or runs hot.
Norris Electric Cooperative