Preheat oven to 350 degrees.
Cream butter and sugar until smooth, at least 3 minutes.
Beat in extracts and egg.
Combine dry ingredients and add to the creamed mixture a little at a time. The dough will be very stiff. You may need to turn the dough out onto the counter, wet your hands and finish working the dough together by hand.
Do not chill the dough. Divide into 2 or 3 batches. Roll out on a floured surface about 1/4 inch thick and cut.
Bake for 6-8 minutes. Let sit on cookie sheet for a few minutes before transferring to cooling rack.
Ice with your favorite buttercream icing. (or royal icing if you have mastered this technique.)
