Step 1

Whisk flour, baking powder and salt in a medium bowl.

Step 2

In a separate, large bowl, use a hand mixer and beat the butter and sugar together at high speed for about two minutes, until the mix is smooth and creamy. Add in the egg, almond extract, and vanilla and beat until combined.

Step 3

Add dry ingredients to wet ingredients and mix on low just until combined.

Step 4

Divide dough in 2 and put each half onto parchment paper or a silicone baking mat. Roll dough out to ¼ inch thickness.

Step 5

Dust one of the doughs with flour and place a piece of parchment on top. Repeat and stack the two halves and refrigerate for 1-2 hours.

Step 6

Preheat oven to 350°F (177°C) and line 2-3 baking sheets with parchment paper or silicone baking mats. Take the first dough half out of the fridge and use a cookie cutter to make shapes. Repeat with the 2nd piece of dough.

Step 7

Arrange all cookies on the baking sheets about 3 inches apart and bake for 11-12 minutes or until lightly browned on the edges.

Step 8

Let the cookies cool for about five minutes on the baking sheet before transferring to a wire rack to cool further.