Preheat oven to 350° and line two cookie sheets with parchment paper.
Add butter to stand mixer and and mix until creamy, add sugar. Mix on medium-high 3 to 4 minutes until fluffy.
Reduce speed to medium and add vanilla, almond extract and egg mixing until combined.
Reduce speed to low and add dry ingredients mixing until combined. If dough is not combining add a teaspoon of milk at a time until desired consistency. Form a ball with your dough.
Prep a work surface with powdered sugar and transfer your dough. Knead dough then continue to flatten with a prepared rolling pin. I use powdered sugar. Roll dough to about 1/4-inch thickness.
Cut out shapes as desired and place on cookie sheet 1 inch apart.
Bake 8-10 minutes until bottoms are lightly browned. Transfer to a rack to cool and decorate once cooled.
There is so much you can do with this recipe. Change out the extracts, add sugar to the top prior to baking, decorate with glaze or buttercream! I love this recipe and the taste is great.