Using a stand mixer, cream butter and sugar until JUST combined.

Add eggs one at a time, combining in between each addition. Mix in vanilla extract and almond extract.

Add flour two cups at a time mixing on slow speed (you can cover the bowl with a tea towel to avoid flour spills) The dough will be soft and should not be too sticky to the touch.

Roll out the dough in one cup portions to be about 1/4” thick. I like to freeze the dough at this point to make cutting the cookies easier. Freeze the rolled dough for 5-10 minutes, depending on your climate.

Cut the cookies into your desired shape and place onto a parchment lined baking sheet. Space these cookies at least an inch apart. (They don’t have baking powder or baking soda but they do spread a tiny bit.)

Bake cookies for 9-12 minutes in a 350 degree oven. Once baked, let cookies cool on the pan for 5-10 minutes and then transfer to a cooling rack to cool.