Heat oven to 350°F. In large bowl, crumble cookie dough. Knead in flour and almond extract with hands until well blended. On floured surface, roll dough to 1/4-inch thickness. Cut with 3 1/2-inch bunny-shaped cookie cutter. On ungreased cookie sheets, place cutouts about 2 inches apart. Reroll and cut additional cookies. Freeze 30 minutes.