Preparation

1. Mix flour, salt, and baking powder in a bowl until well blended. Set aside.
2. Beat butter, powdered sugar, almond and vanilla extract until creamy. Add ⅓ of flour mixture and mix, followed by 1 egg. Repeat, adding ⅓ flour mixed in and then 1 egg. Add remaining flour and beat until fully mixed.
3. Remove dough from mixing bowl and wrap in plastic wrap. Refrigerate dough overnight.
4. Preheat oven to 350°F. Line a baking sheet with parchment paper.
5. Lightly flour cutting board or clean countertop. Cut off ⅓ of cookie dough and return remaining dough to refrigerator.
6. Roll dough with a floured rolling pin to ¼-inch thickness. Use a cookie cutter - any shape - to cut out shapes. Re-roll scraps of dough until all has been used.
7. Bake for 8-10 minutes or until the edges are just golden in color. Repeat process with refrigerated cookie dough to make more cookies.
8. Cool completely on a wire rack. Once cooled, cookies are ready to frost (optional).