Sugar Cookies

• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until thoroughly combined.
  1 cup unsalted butter, room temperature, 1 cup granulated sugar
• Beat in the egg, vanilla and almond extract.
  1 large egg, room temperature, 2 teaspoons vanilla extract or paste, ¼ teaspoon almond extract
• With the mixer on low speed, gradually add the flour and the salt and beat until just combined. 
  3 cups all purpose flour, ¼ teaspoon fine sea salt
• Turn the dough out onto a work surface sprinkled lightly with confectioners' sugar. Pat the dough into a disc shape.
• Wrap tightly with plastic wrap and place in the refrigerator for at least 30 minutes.
• Preheat the oven to 350F. Line two cookie sheets with parchment paper.
• Place the dough on a work surface that has been sprinkled with confectioner's sugar. Sprinkle the top of the dough and the rolling pin lightly with confectioner's sugar to prevent from sticking.
• Roll out the dough to ⅛-1/4" thick, depending on your preference, rotating the dough as you roll to prevent the dough from sticking. 
• Cut out desired shapes and place the cookies 2" apart on the cookie sheets.
• Place the cookie sheets into the refrigerator for at least 30 minutes to chill.
• Bake the cookies for 17-20 minutes, until starting to turn a light golden brown on the edges. Rotate the cookie sheets, halfway through baking.
• Let the cookies cool on the cookie sheets for 10 minutes, before transferring them to a cooling rack to cool completely before decorating.