• Preheat the oven to 400 degrees. Grease cookie sheets. In a medium bowl, cream together butter, sugar and egg until smooth. Stir in vanilla and almond extracts. Blend in flour to form dough. You may have to knead by hand, if it becomes too stiff for a mixer.
• Take about a teaspoon of dough at a time and roll into balls, logs, or "S" shapes. Place cookies 1 to 2 inches apart onto prepared cookie sheets.
• Bake for 10 minutes in a preheated oven, or until lightly browned and firm. Allow cookies to cool completely before dusting or rolling with powdered sugar. Makes 4 dozen. Enjoy!

Variations

• Assemble plain round cookies by spreading one cookie with raspberry seedless jam, and white chocolate on another cookie, then put the two together. Use good chocolate.

  When they were baking, melt white chocolate and keep it warm. When cookies were room temp, after baking, spread bottoms with white chocolate and put two halves together (like an Oreo), then dust the final cookies with powdered sugar.

  You can make 4 different variations with the finished dough: a traditional "S" rolled in powdered sugar, a crescent shape with half dipped in chocolate, rounds sprinkled with cinnamon and sugar and little 'log' shape dipped in chocolate then rolled in crushed walnuts. They were all fantastic!