These were supposed to be a rolled cookie, but I was too lazy to wait for the dough to chill for hours in the fridge. Good thing, too, because we discovered that we liked them much better in this incarnation.
1 cup margarine or butter, softened
1 cup granulated sugar
1 large egg
1 1/2 tsp almond extract
3 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
Preheat oven to 350 degrees Fahrenheit.
In large mixing bowl, beat the margarine or butter. Gradually add in the granulated sugar. Add the egg and almond extract and continue mixing until fluffy.
Blend the flour, baking powder and salt into the creamed mixture alternately with the milk until thoroughly mixed.
Drop by spoonfuls onto a greased cookie sheet. Bake 8-10 minutes or until just lightly browned. Cool on wire rack. Store in a tightly-covered container.