Sugar Cookies

This is my recipe for a easy ice box sugar cookie and because you put them in the refrigerator you can take them out anytime and cut them up and bake them fresh. This recipe is originally from a large Bakery batch, so the reason for the extra large egg is because extra lg. weighs 2oz. and that's how it breaks down from a large batch, 1/4 cup eggs =2oz. I am new at this writing down recipe's for people to read, so if I'm not to clear on something let me know, hopefully I will get better at it :), this recipe can be doubled and if you need it in metric I can do that also.

Ingredients:
1 cup + 2tbs. sugar

1 cup butter

1 extra lg. egg (2oz.)

1 teaspoon vanilla extract
1/4 teaspoon orange extract

1/4 teaspoon almond extract

2 3/4 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Set your oven to 375 F

1). In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. 2). In a mixing bowl cream together the butter and sugar until light and fluffy. 3). Beat in the vanilla, orange and almond extracts, and the egg; scrape the sides and bottom of the bowl. 4). Add the flour mixture, and mix at low to medium speed until the mixture is evenly mixed. Dump out the dough onto a working surface and knead the dough just a little and divide into half and roll out into 2 logs about 12" long you will need some flour so it won't stick to the surface, try not to use to much. Put them on a pan and refrigerate for about 45 min. take them out and cut them about 1/4 inch thick, sprinkle a generous amount of sugar into a bowl or pan and dip one side of the cookie into the sugar, or if you want you could sprinkle after you pan them. Place on prepared baking sheets leaving 1" between them and bake about 10 min. I only bake my sugar cookies until there is a hint of browning on the edge, because cookies always bake a little more when you take them out and because I like chewy sugar cookies, enjoy!!