Preheat oven to 350° F. Line a baking sheet with parchment paper.
To the bowl of a stand mixer, add butter and sugar. Cream on medium-high speed for 1-2 minutes, or until smooth.
With the mixer on low, add the egg, vanilla, and almond extract. Stop to scrape the sides of the bowl as needed.
Add in the baking powder. Then, add the flour, ½ cup at a time, until fully incorporated.
Remove bowl from mixer and drop dough onto a floured countertop. Roll out into a flat disc, about ⅛-¼ inch thick.
Cut the cookies out in the desired shape and place onto the lined baking sheet. Bake for 6-8 minutes. (Keep an eye on them! You don't want burnt edges and every oven is different.)
Let cool on the cookie sheet until firm enough to transfer to a cooling rack.