1 1/2 cups powdered sugar
1 cup butter or margerine, softened
1 egg
2 teaspoons vanilla
1 teaspoon almond extract
2-3 Tablespoons chopped rosemary

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Beat sugar, butter, egg, vanilla, almond extract, and rosemary until 
creamy.  Mix flour, baking soda, and cream of tartar in another bowl and 
slowly fold it into the sugar mixture.  Beat until doughy and refrigerate 
for at least 3-4 hours.  Roll out 1/4 inch thick and cut with cookie 
cutters.  Bake for 5-6 minutes at 375 degrees.  As dough becomes too warm 
to use, stick a lump back in the fridge. Dough must be cold to cut 
properly.