Design Eat Repeat

0 Preheat oven to 350°F.
1 In a large bowl, cream together softened unsalted butter ([adjustable]¾ cup, i.e. 1 ½ sticks) and granulated sugar (¾ cup[/adjustable]) on medium speed for 20-30 seconds. You do not need to whip it, just until it's incorporated.
2 While mixer is on medium speed, add in egg ([adjustable]1 large), vanilla extract (1 ½ teaspoons) and almond extract (½ teaspoon[/adjustable]).
3 Add baking powder ([adjustable]1 teaspoon), salt (½ teaspoon[/adjustable]), and all-purpose flour (½ cup at a time on low speed).
4 Once mixture is combined and all the flour disappears, transfer dough to the piece of floured parchment paper. Press mixture into large ball so that it is all incorporated and any loose, floury pieces are pressed in. 
10 Use a rolling pin to roll dough ⅜ - ½" thick. *This dough is softer than many roll-out sugar cookie doughs, so if needed, you can place a piece of parchment paper on top as you roll.
5 Use a 3" circle cookie cutter (or drinking glass) to cut out and transfer to a parchment baking sheet.
6 Bake at 350℉ for 11-12 minutes. Do not overbake. Cookies may look underdone at 11 minutes, but I recommend removing them from the oven before seeing any brown on the edges.Allow the cookies to cool on the hot pan for 15-20 minutes until transferring to a cooling rack.
11 To Make Frosting: In a large bowl, whip softened unsalted butter ([adjustable]½ cup, i.e., 1 stick[/adjustable]) on high speed for 3-4 minutes until light and fluffy. Add in vanilla extract ([adjustable]1 teaspoon), almond extract (1 teaspoon), and salt (⅛ teaspoon[/adjustable]). On medium/low speed, begin adding in powdered sugar (½ cup at a time, [adjustable]1 ½ cups[/adjustable] total) until all is incorporated. Mix at high speed for 2-3 minutes until light and fluffy.
8 Once cookies are completely cooled, spread or pipe on frosting.
9 Store in airtight container for 3-4 days for ultimate freshness. For variety, store cookies in refrigerator for a chilled version (my favorite way to eat them!)