Soft, thick sugar cookies

Mix the dry ingredients.

Beat butter, sugar, one egg, vanilla extract and almond extract with a mixer, then mix in the dry ingredients.

Divide the dough in half and roll out each half on a silicone baking mat or parchment paper before chilling; chilled dough is too cold to roll.

Chill the rolled dough in the refrigerator so the cookies stay thick and hold their shape.

Cut into shapes with cookie cutters and re-roll the scraps.

Bake at 350 F until lightly browned around the edges.

Cool completely, then decorate with royal icing or glaze icing, dunking the tops into the icing or piping.