I searched long and hard for the perfect sugar cookie, I think I found the right combination without that typical "baking soda" bitter dough taste....you know if the dough is good, the cookie will be good!
They are easy to make, easy to roll out and don't require refrigeration. Thick cookies will be soft, thin will be crunchy, you can adjust thickness to your texture preference.
1 cup butter softened
1 1/2 cups sugar
1 1/2 tsp vanilla extract
1/2 tsp almond extract - or lemon
2 3/4 cups flour
1 tsp salt
Preheat oven to 400, cream butter and sugar until fluffy, bean in egg and extracts. In a separate bowl mix together flour and salt, add to butter mixture one cup at a time mixing thoroughly. Roll out and cut out, for detailed designs roll out on a flat cookie sheet and lift excess dough off the cookie sheet so you don't have to move the fragile cookie. Bake on ungreased cookie sheet for 7-8 minutes or until lightly browned on edges.
Use a butter cream or favorite frosting recipe when completely cooled.