1 C butter (real butter) softened 1 package cream cheese softened 1 C sugar 1 egg yolk 1/2 t vanilla 1/4 t almond 2 1/4 C all-purpose flour 1/2 t salt 1/4 t baking soda

In a mixing bowl, cream butter, cream cheese and sugar. Beat in egg yolk and extracts. Combine flour, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with a 2 1/2 inch cookie cutter dipped in flour. Place 1 inch apart on an ungreased baking sheet. Bake at 375 for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to a wire rack. 4 dozen