Instructions: Sift flour, baking powder and salt into medium bowl; set aside. Cream butter and sugar in electric mixer until smooth and fluffy. Beat in egg, vanilla, milk and, if using, lemon or almond extract. Slowly mix in flour. Divide dough in half. Wrap in plastic wrap; refrigerate 1 hour. Heat oven to 350 degrees. Roll dough on lightly floured surface to
1/8 inch thick. Cut into desired shapes with 4 inch cutters. Bake on sheets until firm in center and golden around edges, 6-10 minutes. Cool on wire rack before icing.

Yield: 2 dozen cookies

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