In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until thoroughly combined.
Add the egg, beating until just combined.
Scrape down the bowl. Add the vanilla bean paste and the almond extract and beat to combine.
With the mixer on low speed, gradually add the flour and the salt and beat until just combined.
Turn the dough out onto a work surface sprinkled lightly with confectioner's sugar. Pat the dough into a disc shape.
Wrap tightly with plastic wrap and place in the refrigerator for at least 30 minutes.
Heat 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 1/8-3/8" 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.