Almond Shortbread
Makes 3 dozen 

1 cup butter
1/2 cup white sugar
2 teaspoons almond extract
2 1/2 cups sifted all-purpose flour
white sugar
                   
1. In a large bowl, beat butter with 1/2 cup sugar and almond
   extract until light and fluffy. With wooden spoon, stir in
   flour until smooth and well combined. Divide dough into 2
   parts. Refrigerate, covered for 2 hours. 
2. Preheat oven 300 degrees F. 
3. On lightly sugared surface, roll out dough, one part at
   a time, about 1/2" thick. Using a 1 1/2" round cookie cutter,
   cut out cookies. Place 1" apart, on ungreased cookie sheet.
   With end of wooden spoon, or cookie press, make an indentation
   in center of each cookie. 
4. Bake 25-30 mins, or until light golden brown around the edges.
   While still warm, roll in sugar. Cool completely on a wire rack.