Directions

• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large bowl, beat butter and sugar until light and creamy, about 3 minutes. Beat in egg, vanilla, and almond extract until combined.
• Add dry ingredients and mix on low speed until soft dough forms. Add 1 tablespoon more flour if dough is too sticky.
• Divide dough in half. Roll each portion between parchment paper to 1/4-inch thickness.
• Stack rolled dough portions with parchment between them. Refrigerate at least 2 hours.
• Preheat oven to 350°F. Line baking sheets with parchment paper.
• Remove top dough layer. Cut shapes with cookie cutters, rerolling scraps as needed. Repeat with second layer.
• Place cookies 3 inches apart on prepared baking sheets.
• Bake 11-12 minutes until edges are lightly browned. Cool on sheet 5 minutes, then transfer to wire rack.
• Decorate cooled cookies with royal icing or buttercream as desired.