• Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone baking mat.
• In a small mixing bowl whisk flour, baking powder, salt, and set aside.
• Using a stand mixer or a hand mixer beat room temperature butter and sugar until well combined.
• Add in egg vanilla extract, and almond extract and continue mixing until smooth and creamy.
• Slowly add flour mixture into wet ingredients and blend until fully incorporated. *If dough is crumbly add 1 Tbsp. of water at a time until incorporated*
• Divide the dough into two equal parts to make it easier to roll out the dough. Place dough on a floured surface and place a sheet of saran wrap or parchment paper over dough.
• Roll dough to 1/4 inch thick. Using your favorite cookie cutters, cut dough and place on prepared baking sheet.
• Bake in a preheated oven for 8-10 minutes (depending how large your cookie cutters are) or until the edges are slightly golden. Let cool slightly and transfer to a wire rack to cool completely.

Buttercream Frosting

• Make buttercream frosting by beating softened butter, powdered sugar, vanilla, almond extract, and heavy whipping cream until smooth and creamy. Tint with food coloring.
• Decorate cookies with frosting and sprinkles if desired. Enjoy!