2 sticks butter
1/2 cup sugar
1 egg yolk
2 cups sifted flour
2 teas almond extract

Cream butter, gradually adding sugar, cream well. Beat in yolk and extract. Gradually add flour, mixing well. Refrigerate dough at least one hour. If you want colored cookies, divide dough and mix in desired food coloring then refrigerate. Put dough in cookies press for desired shape. Bake 325 for 15 minutes or until light golden brown at edges.