• Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Add almond extract, salt, and egg and mix until combined, scraping down the sides of the bowl as needed. Slowly stir in your flour and mix until just combined.
• Divide dough into two pieces. Place one half on wax or plastic wrap spread out on your counter. Cover the top with another sheet of wax paper or plastic wrap. Use your hands or a rolling pin to press the dough into a 8-inch rectangle (oblong is fine). Fill the dough as desired using one of the filling suggestions below. Use the bottom sheet of wax paper or plastic wrap to help you roll the dough. Repeat with the second half of dough. Wrap rolls in plastic wrap and place in refrigerator until firm, about 1 hour (overnight is fine).
• Heat oven to 350°. Slice rolls of cookie dough into 1/4-inch slices. Place on cookie sheets lined with parchment paper or a silpat baking mat.
• Bake 6-9 minutes until the bottom edges begin to brown. You may want to rotate the cookie sheets halfway through baking. Cool 1 minute on cookie sheet and then remove to a cooling rack. Store in an airtight container for up to 3 days or freeze for up to one month.

Colorful:

• Pick two colors of colored sugar (i.e. red and green for Christmas). Working on one rectangle of dough at a time, sprinkle alternating lines of colored sugar before rolling up.

Chocolate Chip:

• Working on one rectangle of dough at a time, sprinkle about 1/2 cup mini chocolate chips on each rectangle, then press to adhere them, before rolling up.

Cinnamon Sugar

• Mix 1/4 cup granulated sugar and cinnamon in a small bowl. Working on one rectangle of dough at a time, sprinkle half the cinnamon sugar on each before rolling up.

Lemon or Jam

• Working on one rectangle of dough at a time, spread each with a thin layer of lemon curd or jam before rolling up.