Whisk together flour, salt, and baking powder. Set aside.

Using a stand mixer, cream the butter and confectioners’ sugar until smooth, approximately 1-2 minutes. Blend in the egg, vanilla, and almond extract. Scrape down bowl.

Add in dry ingredients. Mix at low speed just until combined.

Form the dough into a ball, and divide into 4 equal parts. Shape them into flat discs. If the dough is too sticky to handle, add flour, a teaspoon at a time until drier. Wrap tightly in plastic wrap. Chill until firm, about 1-2 hours.

Roll dough out onto a well-floured surface, approximately 1/4 inch thick. Cut with cookie cutters. Arrange on baking sheets lined with parchment paper or silicone baking mats. Re-roll any leftover dough. Depending on the cookie-cutter size, you should get approximately 28-35 cookies.

Bake at 375° for 8 to 10 minutes. Cookie edges should just start to become golden. I like to pull them out before they are brown. Let cool for 5 minutes on cookie sheet before moving to a wire rack.