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cream butter with extract; add sugar gradually, beating until fluffy. Add eggs, one at a time, beating thoroughly after each addition.
Sift flour, baking powder, and salt together; add to creamed mixture in fourths, mixing until blended after each addition. Chill dough thoroughly.
Roll a small amount of dough at a time ¼ inch thick on a foured surface; cut into a variety of shapes with cutters. Transfer to ungreased cookie sheets.