Sugar Cookies

Directions:

1. Whisk the flour, baking powder and salt together in a medium bowl. Set Aside.

2. In a the bowl of a stand mixer (or a large bowl using a hand mixer) fitted with a paddle attachment, beat the butter and sugar together on high speed until light and fluffy, about 2 minutes. Add the egg, vanilla and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

3. Add the dry mixture to the wet mixture, mix on low speed until combined. The dough will be relatively soft.

4. Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper. With a lightly floured rolling pin, roll the dough out to about 5mm thickness. The rolled-out dough can be any shape as long as it is evenly 5mm thick.

5. Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. Place the 2^nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours, up to 2 days.

6. Once chilled, preheat oven to 360^oF (176^oC). Line 2-3 baking sheets with parchment paper. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes, re-roll the remaining dough and continue cutting until all the dough is used. Repeat the the 2^nd piece of dough.

7. Arrange cookies on baking sheets, about 3 cm apart. Bake for 11 - 12 minutes or until lightly browned around the edges.

8. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.