Cream butter and sugar

• Using a handheld or stand mixer, cream together the butter and sugar until light and fluffy.

Mix the dry ingredients

• In a separate bowl, combine the flour, salt and baking powder.

Add egg and almond extract

• Add the egg to the butter and sugar mixture.
• Add the almond extract (this recipe uses almond extract instead of vanilla for its signature flavor).

Combine wet and dry

• Add the dry ingredients to the wet ingredients and mix until a dough forms.

Wrap and chill the dough

• Wrap the dough in plastic wrap.
• Chill the dough until firm.

Roll out the dough

• Flour your surface and your dough.
• Roll the dough out, flipping it a couple of times while rolling.

Cut out the cookies

• Cut out your cookie shapes with cookie cutters.

Bake

• Bake at 375°F (190°C) until the cookies have a slight golden tint on the bottom and sharp edges and corners.

Freeze for storage

• To freeze, place parchment paper on either side of the cookies until you're ready to package.