Servings: 2 dozen

1 cup unsalted butter 1 cup unsalted butter
1 cup granulated white sugar 1 cup granulated white sugar
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1/2 teaspoon almond extract ½ teaspoon almond extract
1 egg 1 egg
2 teaspoons baking powder 2 teaspoons baking powder
1/2 teaspoon salt ½ teaspoon salt
3 cups all purpose flour 3 cups all purpose flour

Preheat oven to 350 degrees F.
In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes.
Beat in extracts and egg.
In a separate bowl combine baking powder and salt with flour, and add a little at a time to the wet ingredients.  The dough will be very stiff.  If it becomes too stiff for your mixer turn out the dough onto a countertop surface.  Wet your hands and finish off kneading the dough by hand.
DO NOT CHILL DOUGH.
Divide into workable batches, roll out onto a lightly floured surface and cut.   You want these cookies to be on the thicker side (closer to ¼ inch rather than ⅛ inch).
Bake at 350 for 10 to 12 mins.  Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

You can use salted butter (just leave out the 1/2 teaspoon salt).  You can use salted butter (just leave out the ½ teaspoon salt).
If you must chill the dough just leave it on the counter top for 10 minutes before rolling or work the dough with your hands for a few minutes.  If you must chill the dough just leave it on the counter top for 10 minutes before rolling or work the dough with your hands for a few minutes.
Keep in mind that the recipe yield will vary according to how thick you roll your cookies and how large or small your cutters are.  Keep in mind that the recipe yield will vary according to how thick you roll your cookies and how large or small your cutters are.
Bake for 8 minutes to test. They should be soft. Leave them on the baking sheet for 5 minutes before transferring to cool completely.  If you reach 10-12 minutes and the edges turn brown your cookie will be crisper.  Bake for 8 minutes to test. They should be soft. Leave them on the baking sheet for 5 minutes before transferring to cool completely.  If you reach 10 to 12 minutes and the edges turn brown your cookie will be crisper.