Preheat your oven to 350°F (175°C).
In a mixing bowl, cream together the butter and sugar until smooth and creamy, about 3 minutes.
Add the vanilla extract, almond extract, and egg, beating thoroughly until combined.
In a separate bowl, combine the flour, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients, mixing in portions.
Note: If the dough appears crumbly, continue mixing for an additional 30 seconds to 1 minute. The dough should pull away from the sides of the bowl. If it still seems too stiff or dry, turn the dough out onto a floured countertop and knead briefly by hand, lightly wetting hands if necessary.
Divide the dough into 2-3 manageable portions. Roll each portion on a floured surface to a thickness close to 1/4 inch for optimal thickness.
Cut out cookies using your desired shapes and place them on an ungreased baking sheet.
Bake at 350°F for 6-8 minutes, until the edges are just set but not browned. Let the cookies cool on the baking sheet until firm enough to transfer to a wire rack.