1 C  Sugar
1 C  Butter or Margarine, softened
3 oz  Cream Cheese, softened
1/2 tsp  Salt
1/2 tsp  Almond extract
1/2 tsp  Vanilla extract
1    Egg yolk, reserve white
2 1/4 C  Flour

In a large bowl combine the sugar, butter or margarine, cream cheese, salt, almond extract, vanilla and egg yolk. Blend well. Stir in the flower and mix until well blended. Chill the dough overnight. Best to split the dough into thirds and roll into a tube like shape and wrap tightly. This is very important the dough is too sticky to roll out unless well chilled. Preheat oven to 375F. On a lightly floured surface roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready for it. Cut into desired shapes with lightly floured cookie cutters. Place 1" apart on ungreased cookie sheets. Leave cookies plain for frosting or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar. I prefer to sprinkle a little cinnamon sugar on top of these cookies Bake at 375F for 7 to 10 minutes or until light and golden brown.