1 cup butter or regular margarine, softened
1 / 2 cup sugar
2 teaspoons almond extract
6 drops green food color
2 1 / 2 cups sifter all purpose flour- sift before measuring
Sugar
In large bowl, with electric mixer at medium speed, beat butter with 1 / 2 cup sugar, almond extract and food color until light and fluffy.
With wooden spoon stir in flour until smooth and well combined.
Divide dough into 2 parts. Refrigerate, covered, 2 hours.
Preheat oven to 300F.
On lightly sugared pastry cloth, roll out dough, one part at a time, about 1 / 2 inch thick.
Using 1 1 / 2 inch round cookie cutter, cut out cookies.
Place, 1 inch apart, on ungreased cookie sheets.
With end of wooden spoon, make an indentation in center of each cookie.
Bake 25 to 30 minutes or until light golden around edges.
While still warm, roll in sugar. Cool completely on wire rack.
Makes about 3 1/ 2 dozen.
