Norwegian Butter Cookies (Spritz)

• 1 1/2 cups butter, softened (3 sticks)
• 1 cup sugar (we've used Splenda with good results, too)
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 1 large egg, lightly beaten
• 4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• colored sugar sprinkle (for decorating)

1. Preheat oven to 350u0b0F In a large bowl cream the butter, beat in the sugar, a little at a time, the vanilla, and the almond extract, and beat the mixture until it is light and fluffy.
2. Add the egg and combine the mixture well.
3. Add the flour mixture and combine the dough well.
4. Form the dough into walnut-size balls and arrange the balls 3 inches apart on ungreased baking sheets. Either flatten with the bottom of a glass or take a fork and using the back flatten the balls to approximately 1/2 inch to 1/3 inch thick, making a crosshatch design (like you see on peanut butter cookies). Sprinkle with colored sugar.
5. Bake for 10 to 15 minutes, or until they are barely golden around the edges, and transfer them with a spatula to racks to cool. Store the cookies in airtight containers.

butter, sugar, vanilla, almond extract, egg, allpurpose, baking powder, salt, colored sugar

Taken from www.food.com/recipe/norwegian-butter-cookies-spritz-444674 (may not work)