In the bowl of a stand mixer, cream together the butter and sugar until well combined (about 2 minutes).
With the mixer on low, add in the eggs and egg yolks, mixing until well incorporated.
Turn off the mixer and scrape the sides of the bowl.
With the mixer back on low, add the vanilla and almond extract.
In a separate bowl, sift together the flour, salt, and baking powder.
Mix the flour mixture in with the butter mixture about a cup at a time until fully incorporated. Wrap the dough in plastic wrap and refrigerate for at least an hour.
When ready to bake, preheat the oven to 350°F.
Roll the dough out onto a floured surface.
Cut out the dough into your sweater shape (I made mine as large as my hand, but you could also use a sweater cookie cutter).
Bake for 6-8 minutes, watching them carefully so you don't burn the edges.
Let the cookies cool on the cookie sheet until they are firm enough to transfer to a cooling rack. Have fun decorating!