Almond Stamped Cookies

• 3/ 4 cup butter, softened
• 1 cup powdered sugar
• 1 egg
• 1 teaspoon almond extract
• 2 1/ 2 cups flour
• 1/ 2 teaspoon salt

Heat oven to 350˚F (176˚C).  In a large bowl, beat butter and powdered sugar on high speed for 2 minutes, until light and fluffy. Add egg and almond extract; mix well. Add half the flour; blend on low speed, scraping bowl often until well blended. Add remaining flour and salt; blend on low speed 2 minutes, until flour is incorporated. Shape dough into balls, using a scant 2 Tbsp of dough for each.  Place 6 balls on baking sheet lined with parchment paper. Using your hand, press each dough ball to form a disk about 1/4 inch thick. Dip cookie stamp in flour and firmly press dough disk until dough reaches edges of stamp. Remove stamp and repeat with remaining dough, flouring stamps as needed to prevent sticking. Bake 12-14 minutes, until just beginning to brown on edges. Cool completely. Decorate as desired.

Makes 18 cookies.