In large mixing bowl, cream together butter and sugar until light and fluffy, about 4-5 minutes. Add eggs, vanilla, and almond extract. Mix 1-2 minutes to combine. 

Add baking powder, salt, and half the flour. Mix on low speed until just barely combined. Add the other half of the flour and mix on low just until combined. Do not overmix. 

Divide cookie dough in half. Roll each portion of dough out onto a piece of parchment paper to 1/4 inch thickness. 

Place both portions of dough in the refrigerator to chill for 30-60 minutes. 

Preheat oven to 350 degrees F. Line baking sheets with parchment paper. One at a time, remove the dough from the refrigerator and use cookie cutters to cut shapes. 

Place cookie shapes on prepared baking sheets. Re-roll remaining dough and continue cutting shapes until all dough is used. Bake 9-11 minutes, until cookies are very lightly browned around the edges. Do not overbake. 

Allow cookies to cool 5 minutes before removing from pan. Cool completely before icing.