Ingredients

1 package (16 ounces) golden Betty Crocker pound cake mix
1/3 cup margarine or butter, softened
1 teaspoon almond extract
1 egg

Directions

Heat oven to 375 F. Mix half of the cake mix (dry), the margarine, almond extract and egg in large bowl until smooth. Stir in remaining cake mix. Divide dough into halves. Roll each half 1/8 inch thick on lightly floured board. Cut into desired shapes. Bake until edges are light brown, 6 to 8 minutes. Cool slightly before removing from cookie sheet. Cool completely. Ice with Buttercream Icing and decorate if desired with sprinkles etc. Yields: 3 to 4 dozen cookies.

Buttercream Icing

1/2 cup shortening
1/2 cup margarine
1 1/2 tsp. clear vanilla
5 cups confectioners sugar
2-3 Tbsp. milk

Cream butter and shortening then add vanilla. Add sugar a cup at a time beating on medium speed. Add milk 1 Tbsp. at a time and beat on high until fluffy. Makes 3 1/2 cups.

Tip: Add sprinkles to the icing and mix well. Ice cookies as usual.