In a stand mixer fitted with the paddle attachment combine the butter and sugar and beat until just combined, about 45 seconds. Add in the egg, vanilla, and almond extract and beat well, about 1 minute.

Scrape down the sides of the bowl and add the flour and salt, mixing until combined and no streaks of flour remain. Form a flat, oval disk and wrap in plastic wrap. Refrigerate for at least an hour or overnight.

Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

On a floured surface, roll out the cookie dough with a rolling pin to ¼ inch thickness. Cut out shapes and carefully transfer to the prepared baking sheets. If you want to sprinkle the cookies with colored sugar do so now! Bake for 8 to 12 minutes or until the edges are just golden brown.

Allow the cookies to cool completely before transferring to a wire rack. Allow to cool completely before frosting or enjoy plain!